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Mini hasselbacks with soured cream, dill and pink pickled onions served on a plate

Mini hasselbacks with soured cream, dill & pink pickled onions

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 4 hrs pickling
  • Easy
  • Serves 8

Top these mini hasselbacks with soured cream, pink pickled onions and dill for easy finger food. They're ideal for parties and buffets

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal230
fat8g
saturates3g
carbs32g
sugars5g
fibre4g
protein4g
salt0.2g
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Ingredients

  • 1.5kg new potatoes
  • 3 tbsp olive oil
  • 4 large garlic cloves, bashed
  • 8 tbsp soured cream
  • ½ small bunch of dill, chopped

For the pickled onions

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

Method

  • STEP 1

    Make the pickled onions at least 4 hrs before serving. Combine the sugar and 100ml boiling water in a non-metallic heatproof bowl. Stir in the vinegar and salt. Add the onions and press down with a spoon to submerge. Cover and leave to pickle for at least 4 hours, or chill overnight.

  • STEP 2

    Heat the oven to 200C/180C fan/gas 6. Finely slice the potatoes at regular intervals along their length without cutting through. Transfer to a baking tray, drizzle with the oil, season, add the garlic and roast for 1 hr-1 hr 20 mins, tossing occasionally, until tender and golden.

  • STEP 3

    Whisk the soured cream with most of the dill, then season. Transfer the potatoes to a serving plate and dollop a teaspoon of the soured cream mixture over each. Drain the pickled onions (use the pickling liquid for salad dressings, if you like) and add a few pieces to each potato. Scatter with the remaining dill.

RECIPE TIPS

GET AHEAD
You can roast the potatoes ahead of time, then reheat in the oven for 10-15 mins until crisp.

Goes well with

Recipe from Good Food Vegetarian Christmas, December 2020

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