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If you love salt and vinegar chips, you need to try these hasselback potatoes

Name: Salt and vinegar hasselback potatoes recipe
Yield: 4
Ingredients: 1kg (about 3) large King Edward, Sebago or Desiree potatoes, peeled, halved lengthways; 3 cups (750ml) malt vinegar; 1/3 cup (80ml) extra virgin olive oil; 1/4 tsp citric acid (optional)

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by Warren Mendes

delicious. team

Sep 07, 2020

Made from sea salt and malt vinegar, these hasselback potatoes are a great way to enjoy your favourite chip flavour.

1kg (about 3) large King Edward, Sebago or Desiree potatoes, peeled, halved lengthways
3 cups (750ml) malt vinegar
1/3 cup (80ml) extra virgin olive oil
1/4 tsp citric acid (optional)

Method

1.

Preheat oven to 180°C fan-forced (200°C conventional).
2.

Place potatoes cut-side down on a board. Make thin, evenly spaced cuts at 5mm intervals widthways in the potato, making sure to not cut all the way through.
3.

Place potatoes in a large saucepan over medium heat with vinegar, 3 cups (750ml) water and 2 tbs salt. Bring to the boil and cook for 10-15 minutes until the potatoes are just tender. Drain well.
4.

Transfer potatoes, hasselback-side up, to a roasting dish. Drizzle with oil, ensuring that you get into all the gaps, and bake for 1 hour-1 hour 15 minutes, turning every 15 minutes and drizzling with extra oil if needed, until golden and crisp.
5.

Combine 2 tsp salt flakes with citric acid (if using) and scatter over hot potatoes. Serve as a side or with aioli alongside.