Hasselback potatoes with vendace roe and sour cream

Instructions

1. Slice the potatoes finely almost all the way through, using either a wooden spoon or a towel folded three times from each side to make a “chute” in the middle where the potatoes will be placed. Place the potatoes immediately in ice water after cutting them.
2. Bring water, vinegar and salt to a boil in a saucepan. Add the potatoes and simmer in about 90C water without boiling, for 1 hour without a lid. The potatoes should be slightly soft but not cooked through, still semi-raw. The water should not boil and the potatoes should not be fully cooked. Remove the potatoes with a slotted spoon and let cool in ice water. At this point, the potatoes can be prepared up to 3 days before serving.
3. When serving: Remove the potatoes from the water and let them drain a little. Fry in absolutely clean 140 degree hot frying oil for about 25–30 minutes until the potatoes are crispy all the way through. But keep an eye on it, it can take both shorter and longer. When the potatoes almost stop bubbling, then they are ready.
4. Remove the potatoes and let them drain on paper towels.
5. If you have time, you can continue cooking the fried potatoes in the oven at 65C for 1 hour, then they will be even crispier. The potatoes can stay in the oven for a maximum of 2 hours. If you are short on time, you can skip this step.
6. Serving: Top with sour cream, vendace roe, and finely chopped chives. Serve immediately!