Salt and Vinegar Roast Hasselback Potatoes
Ingredients
- 1.5 kg potatoes, peeled
- 2 cups white vinegar
- 2 cups water
- olive oil or 50g vegan butter
- 1/4 cup roasted onion flavored olive oil
- 5 sprigs thyme
- 1/4 tsp salt and pepper
Preparation
Slice the potatoes into even sized rounds about 1-2cm thick and try to keep the width similar to prevent any burning while baking
Place the potatoes in a pot and add the 1/4 tsp salt, vinegar and water, then let them 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 they have just started to soften and are cooked
Once the potatoes are cooked, drain the water and allow them 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
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 to get it into all the cuts, flip over so cuts are facing up and ensure each potato is touching the tray with enough space in between
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