Potatofans Recipes

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.

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 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:

• Peel and cut the potatoes into the size and shape of a soap dish. Season with salt and pepper.
• Set a saucepan over medium-high heat and add some oil. Sear the potatoes in the hot pan on both sides till golden brown. Add the stock until it just covers the potatoes, then add the butter, garlic, sage, rosemary and thyme. Bring to a simmer and cook until the potatoes are golden and tender, 30 to 45 minutes. Hold in the cooking liquid until ready to eat, the longer the better.
• Slice and serve sprinkled with a little sea salt and chopped chives.

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:

• Peel potatoes if the skin is tough, otherwise, just rinse and pat dry.
• Cut potatoes into thin slices, but not all the way through. (A clever trick for doing this is to place your potato between two table knives--the knives will stop your cutting blade at an even level across potato).
• Place potatoes in a microwave safe dish or pan.
• Sprinkle with melted butter and chopped herbs--getting it down between slices.
• Microwave for 10 minutes, rearranging potatoes after 5 minutes.
• Check doneness and cook a bit more if necessary until potatoes are nearly done.
• Sprinkle with grated cheese and Parmesan cheese.
• Microwave for another 4 to 6 minutes until cheeses are melted and potatoes are soft.

Steps:

• Slice the ends off the potatoes so they lie flat on either side.
• Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.
• Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.

Steps:

• Heat oven to 190C/170C fan/gas 5.
• Peel the potatoes and pat dry with kitchen paper.
• Heat the oil and butter in a flameproof dish, add the potatoes and brown all over. This will take about 5 mins.
• Season well, add the thyme sprigs and stock, and bring to the boil. Transfer the dish to the oven, uncovered.
• Cook for 25-30 mins until the potatoes are tender.