Salt and vinegar Hasselback potatoes

This recipe
  • Serves: 4
  • Ready in: 50 minutes
Shopping list
  • New potatoes, 1kg
  • Salted butter, 2 tbsp
  • Extra virgin olive oil, 2 tbsp
  • Malt vinegar, 2 tbsp
  • Sea salt, 1 tbsp
  1. Preheat your oven to 180ºC.
  2. Scrub your potatoes under cold water. Dry with kitchen roll. Warm your butter and oil in a roasting tray, around 5 minutes.
  3. One at a time, place your potatoes into a large wooden spoon. Slice 2mm apart (widthways) through the potato until your knife meets your spoon. This should cut around 3/4 of the way through the potato.
  4. Carefully roll your potatoes in the hot fats of the roasting tray. Season generously with the salt. Roast in the oven for 20 minutes.
  5. Take your potatoes out of the oven. Gently baste the potatoes with a spoon, getting the fats into every crevice. Roast for another 30 minutes.
  6. Remove from the oven. Toss the crisp potatoes in the vinegar in the roasting tin and serve hot.