Fan Potatoes Recipes

Steps:

• Preheat oven to 425°. With a sharp knife, cut each potato crosswise into 1/8-in. slices, leaving slices attached at the bottom; fan potatoes slightly and place in a greased 13x9-in. baking dish. In a small bowl, mix butter, salt and pepper; drizzle over potatoes., Bake, uncovered, 50-55 minutes or until potatoes are tender. In a small bowl, toss cheeses with herbs; sprinkle over potatoes. Bake about 5 minutes longer or until cheese is melted.

Steps:

• With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at the bottom. Place potatoes in a greased shallow baking dish. Sprinkle with salt; brush with 1/4 cup butter. Bake, uncovered, at 425° for 30 minutes., Brush potatoes with remaining butter and sprinkle with bread crumbs. Bake 20 minutes longer. Sprinkle with Parmesan cheese. Bake 5-10 minutes more or until potatoes are tender and golden brown.

Steps:

• Preheat oven to 425 degrees. Line 9-inch x 13-inch baking dish with parchment paper.
• Combine butter, garlic, 1/2 cup cheddar, Parmesan cheese, and salt and pepper. Set aside.
• Without cutting all the way through, make 1/4-inch slices into the potato.
• Spoon butter mixture onto potatoes and transfer to baking dish. Cover and bake until potatoes are just tender, about 1 hour to 1 hour and 10 minutes.
• Uncover and drizzle about 2 heaping teaspoons whipping cream over top of each potato and then sprinkle with remaining 1 cup cheddar.
• Bake until potatoes ae fork tender and cheese melts, about 15 to 20 minutes more.
• Garnish with chives and serve with sour cream.

Steps:

• 1. Throughly wash the potatoes with the skins intact. Chef's Note: To keep the cooking stable, choose potatoes of uniform size and shape. Chef's Note: Some people remove the skin, but I prefer to leave the skins on.
• 2. Slice a small section off the bottom of the potato. This serves two functions: One, it will keep the spud from rolling around, and two, when they bake it helps the slices to fan out.
• 3. Use a sharp knife and cut the fans into the potato, crosswise, and about 1/4 thick, leaving about 1/4 of the bottom intact. Rinse in cold water and allow to air dry for about an hour. Chef's Note: During the drying process see if you can gently begin to fan out the potato slices.
• 4. Add the parmesan cheese, breadcrumbs, 1 tablespoon of the melted butter, and paprika into a small bowl and then mix until throughly combined.
• 5. Take 3 tablespoons of the melted butter, and brush into each of the potatoes; making sure to get in in-between each one of the fan slices.
• 6. Take the breadcrumb mixture, and pat 1/4 on the top of each of the potatoes. Sprinkle the tops with some big flakes of sea salt... to your taste.
• 7. Place a rack in the lower position, and preheat your oven to 430f (220c).
• 8. Place the potatoes in a lightly oiled baking dish, cover with foil, and then bake, covered, for about 40 minutes. Chef's Note: At the CIA we used an arched baking rack, so the potatoes didn't bake on a flat surface, and the arch in the rack helped to fan out the slices... neat trick.
• 9. Remove foil, and continue baking for about 15 additional minutes, or until the skin turns crispy.
• 10. Plate/Prepare This is, of course, a side dish, so use it as your one starch in just about any meal. As a matter of fact, I've taken these out of the oven, smothered them in my homemade chili recipe, and made it a meal... Keep the faith, and keep cooking...

Steps:

• Preheat oven to 400 degrees. In a small sauce pan melt together the butter, garlic, and parsley. Peel each potato and cut each potato crosswise into 1/4" slices without slicing all the way through the potato. Place potatoes in baking dish and drizzle with butter mixture. Bake for 1 hour or until golden, crispy and the potatoes have fanned out. Serve hot.

Steps:

• With a sharp knife, slice potatoes but not all the way through, leaving slices attached at the bottom. Place each potato on a sheet of heavy-duty foil (about 18 in. x 12 in.). Fan the potatoes slightly. Brush butter between slices., Combine the remaining ingredients; pour over potatoes. Fold foil around each potato and seal tightly. Grill, covered, over medium heat for 45-50 minutes or until tender.

Steps:

• Preheat oven to 425°F. Partially cut potatoes into thin slices, being careful to not cut all of the way through each potato.
• Place, cut sides up, in 13x9-inch baking pan. Fan potatoes slightly. Drizzle with dressing, making certain potatoes are evenly coated.
• Bake 1 hour or until potatoes are tender. Sprinkle with cheese.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes in a large pot of salted boiling water, bring water back to a boil. Cook until potatoes are tender, approximately 15 to 20 minutes. Drain well. Let cool.
• When potatoes are cooled, cut them into small chunks. Using an electric blender, whip potatoes with sour cream, cream cheese and garlic salt. Place mixture in a 9x13 inch casserole dish. Sprinkle with Cheddar cheese.
• Bake for 20 minutes. Serve hot.

Steps:

• Without cutting potatoes all the way through, cut 1/4" thick slices in potaotes.
• Blend together flour, salt, pepper and paprika; roll each potato in mixture. Place, uncut base down, in ovenproof dish or roasting pan. Drizzle with butter and sprinkle with thyme.
• Bake in 375F (190C) oven until tender, fanned out, golden and crispy, about 1 1/4 hours. To serve, drizzle with any remaining browned butter in pan.