Salt and Vinegar Roast Hasselback Potatoes
Ingredients
- 1.5 kg potatoes, peeled
- 2 cups white vinegar or any 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. Try to keep the width similar to prevent any burning whilst they are baking.
Place the potatoes in a pot and add the 1/4 tsp salt, vinegar and water. Let them sit for 1 hour. Then, cook in the vinegared water for 10-12 minutes until just softened.
Once cooked, drain the water and allow the potatoes to cool slightly until they can be handled and hasselbacked.
Preheat the oven to 200°C (400°F) while preparing the potatoes.
To hasselback the potatoes, place each potato flat side down and make even cuts along it, about 10-15 cuts per potato, going halfway through without cutting all the way.
Place the vegan butter or olive oil and roasted onion olive oil on a large baking tray and heat in the oven until the butter melts. Rub the hasselbacked side into the oil, then flip so cuts are up.
Cook for 25-30 minutes until bottoms are golden. If not golden, cook further. Then flip and cook for another 10-55 minutes until all sides are golden brown.
Enjoy!
