Mini hasselbacks with soured cream, dill & pink pickled onions

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

  bashed

• soured cream↗8 tbsp tbsp
• dill↗½ small bunch of

  chopped

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

  finely sliced

Step-by-step instructions

1. 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. 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. 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.