Hasselback Roasted Potatoes
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 233
- Total Fat
- 12
- Saturated Fat
- 1
- Carbohydrates
- 28
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 391
- Total: 1 hr 15 min
- Prep: 20 min
- Cook: 55 min
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.