Salt and Vinegar Hasselback Potatoes
Cook Time 1 hour 20 minutes
Servings 4
Ingredients
8 medium potatoes
2 cups malt vinegar
Good pinch of salt
Method
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.
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.
Drizzle over oil then season. Roast in the oven for 50-60 minutes until crispy and golden.