Hasselback Roasted Potatoes
(from darthz’s recipe box)
Recipe courtesy Robert Irvine, 2007
Source: Foodnetwork
Categories: Side
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
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Peel the potatoes and rinse
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Cut into the potatoes into uniform pieces.
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Take a sharp knife and beginning on 1 end, cut about 2/3 through the potato.
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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.)
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Place the potatoes in a large saucepan and cover with water.
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Add a pinch of salt and cook until just tender.
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(Do not overcook. The potatoes should remain a little hard, as they will continue to cook during roasting.)
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Preheat the oven to 375 degrees F.
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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.
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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.