Sunday, October 26, 2008

Hasselback Potatoes

2 pounds potatoes, medium sized (your choice of type)
1 1/2 tablespoons all-purpose flour
Freshly ground black pepper
1/3 cup canola, vegetable oil
1/4 cup very finely parsley leaves

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.

Preheat the oven to 375 degrees F.

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.) 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.

--Adapted from Robert Irvine

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