Hasselback Potatoes

Put potatoes into a pot of water and heat until just simmering. Cook the potatoes for 20-25 minutes. Remove from the water and allow to cool until able to be handled.
Preheat the oven to 200°C and line a baking dish with baking paper.
Slice a small amount of one of the sides of each potato so it sits flat on a board. Putting the flat side down, cut vertically ¾ of the way through each potato being careful not to cut all the way through. Put the potatoes in the baking dish.
Using a pastry brush, brush the potatoes with olive oil, allowing some to get into the slices. Season well with salt and pepper and sprinkle with rosemary.
Bake for an hour or until the tops of the potato are crispy remaining in the pan.
In a small bowl, whisk together the flour and stock, with about ½ a cup of the liquid from the meat, until there are no lumps. Return this to the pan and mix to combine.
Place the pan over medium heat and allow to thicken, stirring occasionally. Simmer until desired consistency, or add some water to thin down.
Slice the turkey and serve with gravy and cranberry sauce.