Hasselback Roasted Potatoes

Total Time:
1 hr 15 min
20 min
55 min

6 servings

  • 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
  • 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.

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