I didn’t think I could love potatoes any more until I made these Hasselback Salt and Vinegar Potatoes and now I don’t think I can look at any other potato the same.
Salt and Vinegar chips are my kryptonite. Place a bag in front of me and no matter how hard I try i’ll end up eating the whole bag. My partner knows this and would sometimes sneakily opens a packet next to me whilst we are watching movies.
Watch the video for Hasselback Salt and Vinegar Potatoes here:
Due to stomach problems and overall wanting to be healthier and no longer wanting to eat processed snacks like potato chips yada yada. I made a strict no potato chips in the house rule, well, a no salt and vinegar potato chips in the house rule. I can control myself around other kinds.
At first this kinda sucked, not gonna lie. Salt and vinegar chips were my Friday night guilty pleasure. But like all adversity in life, humans learn to grow, adapt and overcome it. Why am I talking about giving up salt and vinegar chips like they are the same thing as a cyclone 🤦🏽♀️.
ANYWAYS to overcome such hardship I came up with these Hasselback Salt and Vinegar potatoes. Let me warn you they are way more addictive than salt and vinegar potato chips and maybe even more addictive than crack.
Soft and creamy on the inside, perfectly crispy, crunchy and chip like on the outer edges. Slightly tangy and salty, ugh they are just perfection in one bite. I’d rather eat a whole tray full of these Salt and Vinegar Potatoes over a bag of Salt and Vinegar chips any day!
How to make Hasselback Salt and Vinegar Potatoes
You might be thinking damn these look way to fancy and require way too much effort, hate to say it but sorry you’re wrong. Hasselback potatoes are just baked potatoes older sister who thinks she more mature and sophisticated but is like practical the exact same just with a fancy coat.
To make these Hasselback Potatoes boil some potatoes in vinegar, salt and water, let soak for 10 minutes, drain. Hold one end of the potato and gently slice about two-thirds the way down into the potato (see photo below).
Bake in the oven until crispy and golden and thats it. Even your geriatric cat could do it.
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Soft and creamy on the inside, perfectly crispy, crunchy and chip like on the outer edges. Slightly tangy and salty, ugh they are just perfection in one bite. 🥔🤤 Hasselback Salt and Vinegar Potatoes are going to be your new fav snack/side.
- 1 kg red potatoes
- 1 cup white vinegar
- 1 tsp salt
- 2 tsp olive oil
- salt, for serving
Clean the potatoes and place into a saucepan with the vinegar, water to cover and salt. Cook for 10 minutes or until the potatoes are al dente (just soft). Turn off the heat and let the potatoes soak for 10 minutes while you preheat the oven to 220°C/ 430°F.
Drain the potatoes and drizzle a baking tray with 1 tsp of olive oil. Hold the end of one potato. Use a knife to cut across the potato to create slits. Do not cut all the way through the potato, cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat with the remaining potatoes. Drizzle the remaining 1 tsp olive oil over the potatoes and season with salt.
roast for 30 mins, check to see if the potatoes are ready. They should be golden and crispy. If not place back in the oven until they are
Calories will vary depending on size of potatoes
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