Dinner

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

ByHailey Reed January 20, 2026January 20, 2026

Introduction

These mini Hasselback potatoes are a crispy, golden treat perfect for any meal. Topped with creamy soured cream, fresh dill, and tangy pink pickled onions, they offer a delightful balance of textures and flavors.

The dish shows a white oval plate filled with many small Hasselback potatoes that are golden brown and crispy with thin sliced layers. Each potato has a thick white cream sauce on top, textured with green herbs mixed in. Bright pink pickled onion slices and fresh, feathery green dill sprigs sit on the cream, adding color and height. The plate is placed on a white marbled surface, and to the top left are an antique gold spoon and fork. In the bottom left corner, a white bowl contains a light creamy sauce with chopped green herbs, partially in view. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5kg new potatoes
3 tbsp olive oil
4 large garlic cloves, bashed
8 tbsp soured cream
½ small bunch of dill, chopped
50g sugar
100ml cider or white wine vinegar
1 tsp sea salt flakes
1 medium red onion, finely sliced

Instructions

Step 1: Make the pickled onions at least 4 hours before serving. Combine the sugar and 100ml boiling water in a non-metallic heatproof bowl. Stir in the vinegar and salt, then add the sliced onions. Press down with a spoon to submerge, cover, and leave to pickle for at least 4 hours or chill overnight.
Step 2: Preheat the oven to 200°C (180°C fan) or gas mark 6. Finely slice the potatoes at regular intervals along their length without cutting all the way through.
Step 3: Transfer the potatoes to a baking tray. Drizzle with olive oil, season, and add the bashed garlic cloves. Roast for 1 to 1 hour 20 minutes, tossing occasionally, until tender and golden.
Step 4: Whisk the soured cream with most of the chopped dill, then season to taste. Transfer the potatoes to a serving plate and dollop a teaspoon of the soured cream mixture over each one.
Step 5: Drain the pickled onions and add a few pieces to each potato. Scatter with the remaining dill before serving.

Tips & Variations

You can roast the potatoes ahead of time, then reheat in the oven for 10–15 minutes until crisp.
Use the pickling liquid as a tangy addition to salad dressings for extra flavor.

Storage

Store any leftover potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C for 10–15 minutes to regain crispiness. Keep pickled onions refrigerated and consume within a week.

How to Serve

This image shows a white plate filled with small, golden-brown Hasselback potatoes that have thin slices across the top, creating a textured layered look. Each potato is topped with a dollop of creamy white sauce mixed with green herbs, giving it a slightly speckled texture. On top of the sauce, there are thin, bright pink pickled onion slices arranged in a curved shape and small sprigs of fresh green dill scattered over each potato. The plate is set on a white marbled surface with a vintage silver fork and spoon visible in the top left corner. Near the bottom left, there is a white bowl with a creamy light-colored dip and some cooked greens on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, waxy or new potatoes are best as they hold their shape well, but you can use other varieties if you prefer. Just adjust cooking time accordingly.