Food Network: Hasselback Roasted Potatoes

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Hasselback Roasted Potatoes
Recipe courtesy Robert Irvine, 2007

Ingredients
2 pounds potatoes, medium sized (your choice of type)
Salt
1 1/2 tablespoons all-purpose flour
Freshly ground black pepper
1/3 cup canola, vegetable or grapeseed oil
1/4 cup very finely parsley leaves

Directions
Peel the potatoes and rinse to remove any traces of dirt. Cut into the
potatoes into uniform pieces. (This will help in cooking time if they are all similar.) Take a sharp
knife and beginning on 1 end, cut about 2/3 through the potato. Repeat the same incision from 1 end
of the potato to the other, spacing the cuts uniformly. (The idea is to create the look of a fan,
which is why you don't cut all the way through the potato.)

Place the potatoes in a large saucepan and cover with water. Add a pinch of salt and cook until just

tender. (Do not overcook. The potatoes should remain a little hard, as they will continue to cook
during roasting.)

Preheat the oven to 375 degrees F.

Drain the potatoes and place them on absorbent toweling to remove excess water. Mix the flour and
salt and pepper, to taste, in a bowl and carefully toss with the already blanched potatoes. Place
the floured potatoes onto a baking sheet and drizzle with oil. Bake until golden brown,
approximately 30 to 40 minutes.

To finish, scoop the potatoes with a slotted spoon onto absorbent paper toweling and to drain any
excess oil. Transfer to a serving dish and garnish with the parsley.