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.

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Chicken Gaston Gérard