Salt and Vinegar Roast Hasselback Potatoes
Ingredients
- 1.5 kg (~3 lbs) potatoes, peeled
- 2 cups white vinegar / any vinegar you like
- 2 cups water
- olive oil or 50g vegan butter
- 1/4 cup roasted onion flavored olive oil*
- 5 sprigs thyme
- 1/4 tsp salt & pepper
Preparation
Preheat oven to 200°C
Peel the potatoes
Slice the potatoes into Hasselback style with thin cuts almost through
In a pot, combine vinegar and water, and bring to a boil
Add potatoes to the boiling mixture and cook until partially tender, about 10-15 minutes
Drain the potatoes well
Place potatoes in a baking dish, drizzle with olive oil or vegan butter and onion oil, add thyme sprigs, and season with salt and pepper
Roast in the preheated oven for 45-60 minutes, or until crispy and golden, turning halfway through
