Hasselback Roasted Potatoes

  • Preparation Time20 mins
  • Cooking Time55 mins
  • DifficultyMedium
.9kg potatoes, medium sized (your choice of type)
1 1/2 Tbsp all-purpose plain flour
Freshly ground black pepper
75ml canola, vegetable or grapeseed oil
56g very finely parsley leaves
1) 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.)

2) 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.)

3) 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.)

4) Preheat the oven to 190 degrees C.

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

6) 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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