Hasselback Roasted Potatoes

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It was ok something different then regular mashed.

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they taste wierd

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I thought these were fine. Nothing spectacular but not terrible or anything. I give it three stars. I sprinkled paprika on top of each potato like Paula suggested in the video. I wouldn't suggest making these if you are trying to blow someone away, but they make for a descent potato dish.

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This recipe worked very well for me. The amount of salt and pepper isn't specified, so the reviewers who say the potatoes tasted bland didn't use enough. For 2 lbs of potatoes, you'll need 1 – 1 ½ tsp. of salt, and maybe a scant ½ tsp. of pepper. One thing that might cause confusion is the size of the potatoes. What I would consider a medium-size potato is about 8 oz., but I know from reading Chef Irvine's cookbooks that HE considers a medium-size potato to weigh 4 - 5 oz. Use a kitchen scale to find potatoes about that size (or if you can't weigh them, choose potatoes that are much smaller than what you would use for a baked potato, but bigger than "B" size. Also, make the slices rather thin, because big, fat slices of potato won't fan easily. This recipe doesn't call for particular herbs or spices to dress up the potatoes, but that's why it’s so versatile. It is a basic formula to which you can add any herbs or spices that would compliment your meal.

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Chef Robert Irvine's 'Hasselbeck Potatoes' are FABULOUS!My husband and I had so much fun Together!We used two wooden spoons,{the together part!}and carefully sliced to bottom of potatoes w/o cutting through to bottoms and brushed them w/butter and baked for the recommended time.Perfection-crispy on outside and creamy inside. Delicious. Chef Robert has done it again!

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I was so surprised when I tried these. I've NEVER had a bad Paula Deen recipe. Actually I guess this is Robert Irvine's, but Paula did the video with him and they looked really neat so I tried them. Don't waste your spuds! The flour is a BIG mistake. I've looked up other Hasselback recipes that don't call for flour and will surely try them because I think it's a neat idea, but this one won't get a repeat.....disappointing.

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Don't waste your time on this one, I followed the recipe literally and the flour just doesn't work. it feels grainy and you can taste it. (and I cooked it very well I will try it again without the flour to see how it comes out.

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The recipe's not really that~ off. Don't over cook potatoes in the beginning, only boil them for 5-6 minutes. Soak them in cold water for a few minutes. Pat them VERY dry. Coat with flour and spices. Don't use as much flour, you won't need it. I would probably add some garlic for taste. Get the flour and oil between the fans. Mine came out just like the picture.

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I liked the idea but need to work on the process a few times as well. The potatoes did not brown like they should have and also did not open up. Will try some of the hints posted here

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I made this recipe AFTER reading most of the reviews and mine turned out just fine. The do need a little help in the taste department but they fanned out perfectly. After peeling, put them in cold water to "open up" just the same was you do with a blooming onion and they will fan out nicely.
I will experiment the next time with different spices to put in the flour mixture before coating.