Hasselback Roasted Potatoes

• potatoes (small to medium sized, your choice of type)2 lbs
• salt↗
• fresh ground black pepper↗
• granulated garlic1⁄2 teaspoon
• all-purpose flour↗2 tablespoons
• canola oil or 1/3 cup grapeseed oil↗1⁄3 cup
• sour cream↗1⁄2 cup

  (garnish) (optional)

• fresh parsley leaves1⁄4 cup

  (finely chopped or could use dried, garnish) (optional)

Step-by-step instructions

1. 1

   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.

2. 2

   Preheat oven to 375 degrees F.

3. 3

   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.

4. 4

   Drain the potatoes and place them on paper towels to remove excess water.

5. 5

   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.

6. 6

   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.