Salt and vinegar hasselback new potatoes! These came about because I walked passed a fish and chip shop on my way the work and spent the rest of the working day dreaming of chip shop chips drowning in vinegar and in my belly. I managed to talk myself out of the takeaway (miracle) but was still craving those chips. Cue creative kitchen times.
I used the only potatoes I had and went for hasselback style to maximise crispiness and grooves for vinegar. These are so pretty and once you master the slicing (see the recipe below) they’re so easy and look super impressive.
Why these are great
Raw apple cider vinegar has multiple health benefits. It’s fermented and promotes higher levels of good bacteria in your gut. Gut health ftw! Also when you consume it with starch (like these hasselback new potatoes) it produces an anti-glycemic response that reduces the glucose absorbed, stopping the hike in blood sugar levels.
So these chip shop inspired salt and vinegar hasselback new potatoes are not just delicious but also good for you. Double. Edged. Sword!
Salt and Vinegar Hasselback New Potatoes
- 500 grams washed new potatoes
- 2-3 tbsp olive oil
- 1 tbsp tbsp sea salt flakes
- 1 tbsp raw apple cider vinegar
Preheat oven to 220°. Place each potato in between 2 chopsticks or in the bowl of a wooden spoon so you can slice the potatoes without cutting all the way through.
Slice each potato at 2-3mm intervals.
Place on a baking tray and drizzle with olive oil turning the potatoes to make sure they are well coated.
Sprinkle sea salt flakes over the potatoes and bake for 45mins to 1hr or until the potatoes are golden brown and when poked with a knife they are soft.
Drizzle vinegar over the potatoes and serve immediately.