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Salt and Vinegar Hasselback Carisma Potatoes

  • 1h20min
  • 4
  • Easy

Recipe credit to Justine Schofield from Everyday Gourmet

Ingredients

Method

STEP 1

Preheat the oven to 180°C and line a tray with a rack. Using a small knife, cut incisions 3/4 of the way through the potato from one end to the other leaving a 1cm interval between each slice. 

STEP 2

Place the potatoes in a pot and cover with 3-4 cups of water or enough to just cover them. Add the vinegar and 1 tablespoon of salt. Bring to the boil. Once boiling, cook for 10-15 minutes. Carefully strain and air dry on the rack for 30 minutes.  

STEP 3

Drizzle over oil then season. Roast in the oven for 50-60 minutes until crispy and golden.

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