Salt and Vinegar Roast Hasselback Potatoes
Ingredients
- 1.5 kg 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
Peel and slice the potatoes into hasselback style.
Combine vinegar and water in a pot and bring to a boil.
Add potatoes and simmer until partially cooked.
Preheat the oven to 425°F (220°C).
Drain the potatoes and coat with a mixture of olive oil or melted vegan butter, roasted onion flavored olive oil, thyme, salt, and pepper.
Place on a baking tray and roast until crispy and golden brown.
