Mini hasselbacks with soured cream, dill & pink pickled onions

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

  • Prep:20 mins
    Cook:1 hrs 20 mins
    plus at least 4 hrs pickling
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 230
  • fat 8g
  • saturates 3g
  • carbs 32g
  • sugars 0g
  • fibre 4g
  • protein 4g
  • salt 0.2g


  • 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


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


  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.

  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.

  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.

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