HASSELBACK ROASTED POTATOES Recipe

Ingredients
  • 2 pounds MEDIUM POTATOES (I LIKE TO USE RED POTATOES)
  • SALT AND PEPPER
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 cup CANOLA, VEGETABLE OR GRAPESEED OIL
  • 1/4 cup VERY FINELY CHOPPED PARSLEY
Directions
PEEL POTATOES AND RINSE. CUT EACH POTATO UNIFORMLY IN ABOUT 1/4 INCH SECTIONS ABOUT 2 THIRDS OF THE WAY THRU TO THE BOTTOM (THIS CREATES THE LOOK OF A FAN- SO DON'T CUT ALL THE WAY THROUGH).

PLACE THE POTATOES IN A LARGE SAUCEPAN AND COVER WITH WATER. ADD PINCH OF SALT AND COOK UNTIL BARELY TENDER.

(THE POTATOES SHOULD REMAIN FIRM ENOUGH TO ROAST.)

PREHEAT OVEN TO 375 DEGREES-

DRAIN POTATOES AND PLACE ON PAPER TOWELS TO REMOVE EXCESS WATER. MIX FLOUR AND SALT AND PEPPER (TO TASTE)

CAREFULLY TOSS IN THE POTATOES. PLACE LIGHTLY FLOURED POTATOES ON BAKING SHEET AND DRIZZLE WITH OIL- BAKE UNTIL GOLDEN BROWN (ABOUT 30 - 40 MINUTES). SCOOP POTATOES FROM PAN WITH SLOTTED SPOON AND PLACE ON PAPER TOWELS TO DRAIN OFF EXCESS OIL AND TRANSFER TO SERVING DISH AND SPRINKLE WITH PARSLEY.

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