Print

Mini Hasselbacks with Soured Cream, Dill & Pink Pickled Onions Recipe

Print Recipe

★★★★★

4.8 from 54 reviews

These Mini Hasselback Potatoes are crisped to golden perfection and served with a creamy dill soured cream and tangy pink pickled onions. This elegant side dish combines crispy roasted potatoes with fresh, pickled onion sharpness and herbaceous dill for a deliciously balanced flavor that’s perfect for any meal.

Ingredients

Scale

Potatoes

  • 1.5kg new potatoes
  • 3 tbsp olive oil
  • 4 large garlic cloves, bashed

Pickled Onions

  • 50g sugar
  • 100ml cider or white wine vinegar
  • 1 tsp sea salt flakes
  • 1 medium red onion, finely sliced

Soured Cream & Dill

  • 8 tbsp soured cream
  • ½ small bunch of dill, chopped

Instructions

  1. Make the Pickled Onions: In a non-metallic heatproof bowl, combine the 50g sugar with 100ml boiling water and stir until the sugar dissolves. Add 100ml cider or white wine vinegar and 1 tsp sea salt flakes, stirring to mix. Add the finely sliced red onion and press down with a spoon to ensure the onion is submerged in the liquid. Cover and leave to pickle for at least 4 hours or chill overnight, allowing the flavors to develop.
  2. Prepare and Roast the Potatoes: Preheat your oven to 200°C (180°C fan, gas mark 6). Take the new potatoes and carefully slice them at regular intervals along their length, making sure not to cut all the way through, creating the traditional Hasselback effect. Place the potatoes on a baking tray, drizzle with 3 tablespoons of olive oil, season with salt and pepper to taste, and scatter the 4 bashed garlic cloves around. Roast the potatoes for 1 hour to 1 hour 20 minutes, turning occasionally to ensure even cooking, until the potatoes are tender inside and golden and crispy on the outside.
  3. Prepare the Soured Cream and Dill Mixture: While the potatoes are roasting, whisk the 8 tablespoons of soured cream together with most of the chopped dill, reserving some for garnish. Season this mixture with salt and freshly ground black pepper to taste.
  4. Assemble and Serve: Once the potatoes are cooked, transfer them to a serving plate. Dollop about a teaspoon of the soured cream and dill mixture over each mini Hasselback potato. Drain the pickled onions from their liquid and scatter a few pieces onto each potato. Finally, sprinkle the remaining chopped dill over the entire dish for a fresh herbal finish. Serve immediately for the best texture and flavor.

Notes

  • You can roast the potatoes ahead of time and reheat them in the oven for 10-15 minutes until crisp to serve later.
  • The pickling liquid left over from the onions is perfect for adding extra flavor to salad dressings.
  • Ensure you don’t slice the potatoes all the way through to keep the Hasselback shape while cooking.
  • Adjust the vinegar type to your preference; white wine vinegar will be milder, cider vinegar adds a tangier note.

Keywords: Hasselback potatoes, roasted potatoes, pickled onions, soured cream, dill, side dish, vegetarian, easy recipe

Find it online: https://spatulaqueen.com/mini-hasselbacks-with-soured-cream-dill-and-pink-pickled-onions-recipe/