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Salt & Vinegar Hasselback Potatoes

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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. 
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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.

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