Salt and Vinegar Hasselback Potatoes

Interactive experience

Products and recipes

Serves 4 · Ready in 80 min

Crispy, tangy, and packed with flavour, these Salt and Vinegar Hasselback Potatoes are a seriously addictive twist on a classic side dish. The thin potato slices turn beautifully golden and crunchy in the oven while soaking up that punchy salt and vinegar flavour in every bite.

Recipe

Serves 4 · Total 80m

Ingredients

• 8 medium potatoes
• 2 cups malt vinegar
• Good pinch of salt

Method

1. Preheat the oven to 180°C and line a tray with a rack. Using a small knife, cut incisions 3/4 of the way through the potato from one end to the other leaving a 1cm interval between each slice.
2. Place the potatoes in a pot and cover with 3-4 cups of water or enough to just cover them. Add the vinegar and 1 tablespoon of salt. Bring to the boil. Once boiling, cook for 10-15 minutes. Carefully strain and air dry on the rack for 30 minutes.
3. Drizzle over oil then season. Roast in the oven for 50-60 minutes until crispy and golden.