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 *you can make your own onion infused evoo or improvise with plain olive oil + onion powder.
Preparation
Preheat oven to 425°F (220°C)
Peel the potatoes and cut them into hasselback slices
In a pot, combine vinegar and water, bring to a boil, add potatoes, and boil for 10-15 minutes
Drain the potatoes
Coat the potatoes with olive oil or vegan butter, season with salt, pepper, and thyme
Place on a baking sheet and roast until crispy and golden, about 30-40 minutes
