Salt and Vinegar Roast Hasselback Potatoes

Slice the potatoes into even sized rounds about 1-2cm thick and try to keep the width similar to prevent any burning while they are baking.

Place the potatoes in a pot and add the 1/4 tsp salt, vinegar and water, then let the potatoes sit in the vinegared water for 1 hour.

After an hour, place the pot on the stove and cook the potatoes in the vinegared water for 10-12 minutes until the potatoes have just started to soften and are cooked.

Once the potatoes are cooked, drain the water and allow the potatoes to cool slightly until they’re able to be handled and hasselbacked.

Preheat the oven to 200◦C (400◦F) while you prepare the potatoes.

To hasselback the potatoes, place the potato with the flat side down on a board and make even cuts along the potato, aiming for about 10-15 cuts per potato and ensuring each cut goes at least halfway through without cutting all the way through so the slices stay together.

Place the vegan butter or olive oil and roasted onion olive oil on a large baking tray and put it in the oven until the butter has melted, then rub the hasselbacked side of the potato into the oil so the oil gets into all the cuts, flip over so that cuts are facing up and ensure each potato is touching the tray with enough space in between so they are not sitting on top of each other.

Cook for 25-30 minutes, and after this time, the bottoms should be golden; if not, cook further until golden brown, then flip and cook for a further 10-55 minutes so that all sides are golden brown.

Enjoy!