Vinegar Salt Hasselback Chats with Sour Cream and Chives

Difficulty: Easy | Prep: 15 min | Cook: 55 min | Total: 70 min | Serves: 6 | Dietary: Gluten-Free, Vegetarian

Cricket's back on the telly and you need something to put in the middle of the table that isn't another bag of chips. These little hasselback chats roast up with crunchy fanned edges that catch every grain of Chooki's Vinegar Chicken Salt, then get a dollop of sour cream and chives. It's a salt and vinegar chip you eat with a fork.

Step 1: Slice

Heat the oven to 220°C (200°C fan-forced). Lay a potato between two chopsticks or wooden spoon handles and slice across it every 3mm. The chopsticks stop the knife before it goes all the way through, so the potato stays in one piece. Repeat with the lot.

Step 2: Roast

Toss the potatoes in the olive oil and sit them cut side up on a lined tray. Roast for 25 minutes, until the slices start to open. Stir the garlic into the melted butter, brush it down into the gaps, then roast another 25 to 30 minutes until the edges are deep golden and crunchy.

Step 3: Season Hot

Straight out of the oven, scatter 2 teaspoons of the Vinegar Chicken Salt over the tray. Do it while they're still sizzling. The butter in the gaps grabs the salt and holds it right where the crunch is.

Step 4: Dollop

Stir the sour cream with half the chives, the lemon juice and the last teaspoon of salt. Spoon a little over the potatoes, scatter the rest of the chives and put the bowl of extra in the middle for dunking.

Tip: Pick chats around the size of a golf ball. Bigger ones need another 10 minutes, and tiny ones go hard before the middle is fluffy.