Description
These Mini Hasselbacks with Soured Cream, Dill, and Pink Pickled Onions are a delicious and visually striking side dish. Crispy, roasted new potatoes are sliced thinly to create a beautiful fan effect and topped with a creamy dill soured cream and tangy, sweet-pickled red onions. Perfect for entertaining or a comforting family meal, with a crisp texture and fresh herbal notes.
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
- 100ml boiling water (for pickling solution)
Soured Cream Topping
- 8 tbsp soured cream
- ½ small bunch of dill, chopped
Instructions
- Prepare Pickled Onions: In a non-metallic heatproof bowl, combine 50g sugar with 100ml boiling water. Stir until sugar dissolves, then add 100ml cider or white wine vinegar and 1 tsp sea salt flakes. Add the finely sliced red onion to the mixture, pressing down with a spoon to fully submerge. Cover and set aside to pickle for at least 4 hours or refrigerate overnight to develop flavor.
- Preheat Oven and Slice Potatoes: Heat the oven to 200°C (180°C fan) or gas mark 6. Make thin, even slices along the length of each new potato without cutting all the way through to create the classic Hasselback effect.
- Roast Potatoes: Arrange the sliced potatoes on a baking tray. Drizzle with 3 tablespoons of olive oil, season with salt and pepper as desired, and scatter 4 bashed garlic cloves around them. Roast in the oven for 1 hour to 1 hour 20 minutes, turning the potatoes occasionally to ensure even cooking, until tender inside and golden and crispy outside.
- Prepare the Soured Cream Mixture: While the potatoes roast, whisk 8 tablespoons soured cream with most of the chopped dill and season to taste with salt and pepper.
- Assemble and Serve: Transfer the roasted Hasselback potatoes to a serving plate. Dollop a teaspoon of the soured cream and dill mixture onto each potato. Drain the pickled onions and distribute a few pieces atop each potato. Garnish with the remaining dill for a fresh herb finish. Optionally, reserve the pickling liquid for use as a salad dressing.
Notes
- You can roast the potatoes ahead of time, then reheat in the oven for 10-15 minutes to restore crispiness.
- Ensure the potatoes are sliced evenly and thinly to get the signature Hasselback effect with maximum crispness.
- The pickled onions improve in flavor the longer they sit, making this dish great for preparing in advance.
- Use a non-metallic bowl for pickling to avoid any reaction with the vinegar.
- Prep Time: 15 minutes plus 4 hours pickling time
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: European
Keywords: Hasselback potatoes, roasted potatoes, pickled onions, soured cream, dill, side dish, vegetarian, easy recipe
