How To Make Mini Hasselbacks with Soured Cream, Dill & Pink Pickled Onions
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Serves:
Ingredients
- 8 small potatoes
- 2 tbsp olive oil
- Salt, to taste
- 1 cup soured cream
- 2 tbsp chopped dill
- 1/2 cup pink pickled onions
Instructions
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Preheat the oven to 425°F (220°C).
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Thinly slice each potato, making sure not to cut all the way through. Place the potatoes on a baking sheet.
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Brush the potatoes with olive oil and season with salt.
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Bake the potatoes for 40-45 minutes, until they are crispy and golden brown.
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In a small bowl, mix together the soured cream and chopped dill.
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Serve the mini hasselback potatoes topped with a dollop of soured cream mixture and a few pink pickled onions.
Nutrition
- Calories : 250 kcal
- Total Fat : 12g
- Saturated Fat : 4g
- Cholesterol : 20mg
- Sodium : 200mg
- Total Carbohydrates : 32g
- Dietary Fiber : 4g
- Sugar : 2g
- Protein : 5g
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