Crispy & Savory Mini Hasselbacks with Pink Pickled Onions & Sour Cream Dill

Mini Hasselbacks with Soured Cream Dill Pink Pickled Onions

Introduction:

Elevate your culinary repertoire with these tantalizing mini hasselbacks, a delightful appetizer or side dish that will tantalize your taste buds. With their crispy exterior and tender, flavorful interior, these potato bites are transformed into a symphony of flavors with the accompaniment of soured cream dill and vibrant pink pickled onions.

Ingredients:

For the Mini Hasselbacks:

* 1 pound small potatoes (such as fingerling or baby Yukon Gold)
* 2 tablespoons olive oil
* Salt and pepper to taste

For the Soured Cream Dill:

* 1 cup sour cream
* 1/4 cup fresh dill, chopped
* Salt and pepper to taste

For the Pink Pickled Onions:

* 1/2 cup red onions, sliced thinly
* 1/2 cup white vinegar
* 1/4 cup sugar
* 1/4 cup water
* 1 teaspoon salt
* Beetroot juice or food coloring (optional, for pink color)

Instructions:

1. Prepare the mini hasselbacks: Preheat oven to 400°F (200°C). Scrub the potatoes and slice them thinly (about 1/8 inch thick) almost all the way through, leaving the bottom intact.
2. Season the potatoes: In a bowl, toss the sliced potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet.
3. Roast the potatoes: Bake for 20-25 minutes, or until the potatoes are golden brown and tender when pierced with a fork.
4. Make the soured cream dill: In a small bowl, combine the sour cream, dill, salt, and pepper. Stir until well combined.
5. Prepare the pink pickled onions: In a small saucepan, combine the vinegar, sugar, water, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve. Remove from heat and stir in the red onions. If desired, add a few drops of beetroot juice or food coloring to achieve the desired pink hue.
6. Assemble the mini hasselbacks: Spread a dollop of soured cream dill on each roasted potato. Top with a spoonful of pink pickled onions. Serve immediately.

Serving Suggestions:

* As an appetizer or side dish to grilled meats, roasted vegetables, or salads
* As a part of a brunch or luncheon spread
* As a complement to soups or stews

Tips:

* For extra crunch, sprinkle the potatoes with grated Parmesan or Asiago cheese before baking.
* To make the potatoes ahead of time, roast them and let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
* Use a sharp knife to cut the potatoes evenly for consistent roasting.

Conclusion:

These mini hasselbacks with soured cream dill and pink pickled onions are a delightful culinary creation that will impress your guests and satisfy your taste buds. Their vibrant colors, contrasting textures, and tantalizing flavors make them a perfect addition to any occasion. So, gather your ingredients and embark on a culinary journey that will leave a lasting impression.