Salt & Vinegar Hasselback Potatoes
Looking for golden, crispy perfection? These salt & vinegar hasselback potatoes are an aussie take on everyone’s favourite. The humble potato gets an upgrade with Tasman Sea Salt and Forvm Balsamic Merlot Vinegar, making this a simple yet indulgent side dish that’s anything but ordinary.Â
Servings 0 4
Ingredients
- 4-8 Desiree Potatoes, allow extra per person
- 3-4 tbsp PONS Extra Virgin Olive Oil
- Forvm Balsamic Merlot Vinegar
- Tasman Sea Salt
Instructions
Oven Method
- Preheat oven to 200C. Line a baking sheet with baking paper and set aside.
- Slice through each potato crossways, slicing at intervals approximately 3mm. Repeat the process for each.
- Place potatoes onto the baking tray and drizzle a generous amount of olive oil to cover all the potatoes.
- Season generously with sea salt and roast in the oven for 45-50 mins on high heat. Check after 20 mins and rotate pan if needed.
Air Fryer Method
- Place potatoes onto air fryer tray. Drizzle with olive oil, and season with a generous amount of sea salt. Cook for 20-25 mins until golden brown and cooked through.
To Serve
- Splash liberally with Merlot Vinegar & season with extra sea salt before serving.