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1
Peel the potatoes and rinse to remove any traces of dirt.
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2
Cut into the potatoes into uniform pieces.
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3
(This will help in cooking time if they are all similar.)
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4
Take a sharp knife and beginning on 1 end, cut about 2/3 through the potato.
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5
Repeat the same incision from 1 end of the potato to the other, spacing the cuts uniformly.
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6
(The idea is to create the look of a fan, which is why you don't cut all the way through the potato.)
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7
Place the potatoes in a large saucepan and cover with water.
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8
Add a pinch of salt and cook until just tender.
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9
(Do not overcook.
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10
The potatoes should remain a little hard, as they will continue to cook during roasting.)
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11
Preheat the oven to 375 degrees F.
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12
Drain the potatoes and place them on absorbent toweling to remove excess water.
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13
Mix the flour and salt and pepper, to taste, in a bowl and carefully toss with the already blanched potatoes.
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14
Place the floured potatoes onto a baking sheet and drizzle with oil.
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15
Bake until golden brown, approximately 30 to 40 minutes.
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16
To finish, scoop the potatoes with a slotted spoon onto absorbent paper toweling and to drain any excess oil.
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17
Transfer to a serving dish and garnish with the parsley.
