Salt and Vinegar Hasselback Potatoes

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.

Place the potato between two wooden spoons for stability.

Cut the potato 3/4 of the way through, leaving 1 cm between each cut to create a fan effect.

In a pot, add 2 cups of malt vinegar and a generous amount of salt to water.

Add the potatoes to the vinegar water.

Bring the water to a boil, then reduce the heat slightly.

Cook the potatoes for about 10 to 15 minutes, ensuring they are not fully cooked.

Remove the potatoes from the vinegar bath and let them cool to help them crisp up in the oven.

Drizzle olive oil over each potato and add a small amount of salt to each.

Preheat the oven to 180°C (356°F).

Bake the potatoes for about 50 to 60 minutes until super crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens