Salt and vinegar hasselback potatoes recipe | delicious. Australia

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

sea salt

💰Cheaper: table salt

Table salt is more economical.

fresh rosemary

💰Cheaper: dried rosemary

Dried rosemary is less expensive and has a longer shelf life.

white vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar can be a cost-effective swap.

Peel the desiree potatoes, removing any spots or divots with a peeler.

Cut the potatoes lengthways in half.

Insert a skewer at the bottom of each potato to prevent cutting all the way through while slicing.

Make lots of cuts through the potato without going all the way through to create the hasselback shape.

Place the potatoes snugly in a saucepan.

Add fine sea salt, 3 cups of malt vinegar, and an equal amount of water to the saucepan.

Bring the mixture to a simmer and boil the potatoes for about 10 to 15 minutes until tender but not falling apart.

Drain the potatoes and let them steam dry to ensure they get crispy when roasted.

Transfer the potatoes to a roasting dish with the cut side up.

Drizzle extra virgin olive oil over the potatoes, ensuring it seeps into the gaps.

Preheat the oven to 180°C fan force (200°C conventional).

Roast the potatoes for about 1 to 1.5 hours, turning them every 15 minutes and adding more oil if needed until golden and crunchy.

Sprinkle the potatoes with a mixture of citric acid and salt flakes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens