Salt & Vinegar Hasselback Potatoes

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

Method

  1. Preheat the oven to a high heat, at 200C
  2. Cover a baking tray with baking paper and set aside
  3. Slice through each potato, making small slivers in the skin as you go. Be careful not to slice too deep, or the potato will fall apart
  4. Place potatoes onto the baking tray and roll carefully in the olive oil to cover all the potatoes
  5. 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
  6. To Serve: Splash liberally with La Vecchia Dispensa, Aged Balsamic Vinegar & season with extra sea salt before serving

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