Salt and Vinegar Roast Hasselback Potatoes
Ingredients
- 1.5 kg (about 3 lbs) potatoes, peeled
- 2 cups white vinegar or 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 and pepper
Preparation
Slice the potatoes into even sized rounds about 1-2cm thick and try to keep the width similar to prevent 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 can be handled and hasselbacked.
Preheat the oven to 200°C (400°F) while you prepare the potatoes.
To hasselback the potatoes, place each potato with the flat side down on a board and make even cuts along it, aiming for 10-15 cuts per potato that go at least halfway through without cutting all the way to keep the slices 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 melts, then rub the hasselbacked side of each potato into the oil to get it into all the cuts, flip so cuts face up, and ensure potatoes are spaced apart.
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 all sides are golden brown.
Tips
You can make your own roasted onion flavored olive oil or improvise with plain olive oil and onion powder.
