Prep 20 mins
Cook 55 mins
There are many different versions and recipes for Hasselback Potatoes, all of which seem to be very good, but this is the way I like them.
- 2 lbs potatoes (small to medium sized, your choice of type)
- fresh ground black pepper
- 1⁄2 teaspoon granulated garlic
- 2 tablespoons all-purpose flour
- 1⁄3 cup canola oil or 1⁄3 cup grapeseed oil
- 1⁄2 cup sour cream (garnish) (optional)
- 1⁄4 cup fresh parsley leaves (finely chopped or could use dried, garnish) (optional)
- Peel the potatoes and rinse to remove any traces of dirt. Put a chopstick or pencil along each long side of the potato so you don't cut through to the counter. Using a sharp knife, cut potatoes almost through cross-wise in 1/8” thick slices. Repeat the same incision from one 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.
- Preheat oven to 375 degrees F.
- Place the potatoes into a large saucepot 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 paper towels to remove excess water.
- Mix the flour, garlic, salt and pepper 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 paper towels to drain any excess oil. Transfer to a serving dish and garnish with a dollop of sour cream and sprinkle parsley.
These potatoes are an excellent alternative to other types of roasted potatoes, though they do take an extra step of boiling them first. I used EVOV for the oil to make it healthier, and dolloped with sour cream and chives when baked. Delicious and looks nice plated up!