Hasselback Roasted Potatoes
- .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
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.