Potato Fans 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:

• Prepare grill for indirect heat. With a sharp knife, cut each potato into 1/2-in. slices, leaving slices attached at the bottom. Fan potatoes slightly. Place each on a 12-in. square of heavy-duty foil., Insert the onions, butter and garlic between potato slices. Combine the cheese, chives, pepper flakes and salt; sprinkle between slices. Fold foil around potatoes and seal tightly., Grill, covered, over indirect medium heat for 35-45 minutes or until tender. Open foil carefully to allow steam to escape.

Steps:

• Heat oven to 375°F.
• Make 6 to 8 diagonal cuts in top of each potato, being careful not to cut through to bottom of potato.
• Place potatoes on baking sheet sprayed with cooking spray. Spread potato slices apart slightly with your hand while drizzling 1 Tbsp. dressing over each potato.
• Bake 1 hour or until done. Sprinkle with cheese.

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 grill for low heat and lightly oil the grate.
• Mix olive oil and ranch dressing mix together in a small bowl.
• Put a potato on a cutting board with a wooden spoon on either side. Make cuts across the potato about 1/4-inch apart, down to the spoons. Repeat with remaining potatoes; place potatoes in a heat-proof dish and add onions.
• Spoon oil-ranch mixture evenly over the onions and potatoes. Cover tightly with aluminum foil and place dish on grill. Cook flipping every 10 minutes, until golden brown, about 30 minutes.

Steps:

• Preheat oven to 450°. Lightly grease a baking sheet. Cut unpeeled potatoes into 1/4 inch slices but do not cut all the way through.
• Place potatoes on prepared baking sheet. Spread slices slightly apart.
• Mix butter & oil in a small bowl; lightly brush over potato skins & between slices. Sprinkle with salt.
• Bake for 40 minutes or until potatoes are tender & edges are brown. Spread with sour cream or serve on the side.

Steps:

• Heat oven to 400°F.
• Place potatoes on microwaveable plate; prick each in several places with fork. Microwave on HIGH 8 to 10 min. or until tender, turning and rearranging every 3 min. Cool 10 min.
• Make 7 to 9 diagonal cuts in top of each potato, cutting about 3/4 of the way into potato. Place, cut sides up, on baking sheet sprayed with cooking spray. Gently spread slices of 1 potato slightly apart; brush with 1 Tbsp. dressing. Repeat with remaining potatoes and dressing.
• Bake 15 to 18 min. or until potatoes are lightly browned. Top with cheese; bake 1 to 2 min. or until melted. Sprinkle with onions.

Steps:

• Scrub potatoes and pat dry.
• Combine cheese, parsley, paprika and salt in a small bowl; set aside.
• Cut each potato crosswise into 1/4-inch thick slices, cutting to, but not through, bottom of potato.
• Allow potatoes to stand in ice water 10 minutes.
• Combine margarine, lemon juice and lemon rind in a 1-cup microwave-safe glass measure; microwave, uncovered, at HIGH 30 to 40 seconds, or until margarine is melted.
• Drain potatoes and pat dry.
• Arrange potatoes, cut side up, in 12x8x2-inch microwave-safe baking dish.
• Brush tops and sides of potatoes with margarine mixture.
• Cover with microwaveable plastic wrap and microwave at HIGH 12 to 14 minutes, or until tender; rearranging potatoes every 6 minutes and brushing with remaining margarine mixture.
• Sprinkle potatoes with cheese mixture.
• Let stand, covered, 5 minutes.
• You could alternatively, bake the potatoes in a conventional oven.

Steps:

• Combine garlic, oregano, parsley, rosemary, oil, salt and pepper in a small bowl.
• Slice potatoes in 1/4 inch slices almost all the way through the potato like you would for garlic bread.
• Spread a small amount of the garlic mixture inside each cut.
• Wrap in heavy duty plastic wrap and microwave on high 12-16 minutes.
• Arrange on a serving dish, press down lightly to fan out the slices.
• Alternate to microwave method of cooking --
• You can spread a light coating of olive oil over the potato and sprinkle with Kosher salt, place directly on rack in stove and bake for 45-60 minutes.
• Arrange on serving dish, press down lightly to fan out the slices.

Steps:

• You can use one slice of bread in place of the bread crumbs. Chop up and place in food processor, pulse until you get fine crumbles. Bake on cookie sheet in 200° degree oven until dry, about 20 minutes. Let cool.
• Place bread crumbs in medium-sized bowl and add butter, cheeses, paprika, garlic powder, 1/4 teaspoons salt, and 1/4 teaspoons pepper. Mix well.
• Bread crumb mixture can be refrigerated for 2 days in zipper-lock bag.
• For the potato fans, heat oven to 450° degrees. After potatoes have been scrubbed, find flattest part of potato and cut skin off slightly so potato doesn't rock. Cut both ends off about 1/4" or so. Then proceed to fan potato, making 1/4" slices. Use something on either side of potato (dow rod or chop sticks) so that you don't cut all the way through. You should have a bit more than a 1/4" left at the bottom. Once all are cut (very important part), rinse through running water getting gently in-between the slices. Let drain and then place sliced-side down on microwavable plate. Microwave until slightly soft to touch, 6-12 minutes, flipping potatoes halfway through.
• Arrange potatoes, sliced-side up, on foil-lined baking sheet. Brush potatoes with olive oil all over and try to get in-between some of the slices, season with salt and pepper. Bake until skin is crisp and potatoes start to brown, about 25-30 minutes.
• Remove from oven and let sit for about 5 minutes. Carefully top potatoes with bread crumb mixture, pressing gently to adhere. Try to get a bit in-between slices, but don't push too hard or they will separate too much. Broil until bread crumbs are deep golden brown, about 3 minutes. Serve warm.
• NOTE: You can substitute the Monterey Jack for Cheddar or another semi-firm cheese. The Parmesan helps bind the bread crumbs.

Steps:

• Cut potatoes crosswise into thin slices, being carefully to not cut all the way through to bottoms of potatoes; place cut sides up, on microwaveable plate. Fan potatoes slightly.
• Microwave on HIGH 12 min. Drizzle evenly with 1/4 cup dressing. Microwave 3 min. or until potatoes are tender.
• Drizzle with remaining dressing; sprinkle with cheese.

Steps:

• With a sharp knife, make cuts 1/2 in. apart in each potato, leaving slices attached at the bottom. Fan the potatoes slightly. Place each on a piece of heavy-duty foil (about 12 in. square). Insert onions and butter between potato slices. Sprinkle with celery, salt, oregano, garlic powder and pepper. Fold foil around potatoes and seal tightly. Grill, covered, over medium-hot heat for 40-45 minutes or until tender.