POTATO FANS
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.
CHEESE & HERB POTATO FANS
It's downright fun to make and serve this potato recipe. The fresh herbs, butter and cheeses are just what a good potato needs. -Susan Curry, West Hills, California
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 318 calories, Fat 15g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 797mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 4g fiber), Protein 8g protein.
BUTTERY POTATO CAKE
A perfect potato dish for Sunday lunch or dinner party - serve in wedges, or put the whole cake on the table for everyone to cut into
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 2h
Number Of Ingredients 2
Steps:
- Preheat the oven to 190C/gas 5/fan 170C. Peel and thinly slice the potatoes and put immediately into a bowl of cold water. Using some of the butter, liberally grease a 20-23cm cake tin (not loosebottomed).
- Drain the potato slices and dry thoroughly in a tea towel. Place the potato slices in circles in a layer in the base of the tin, overlapping them as you go. Season with salt and freshly ground black pepper and dot with a few small pieces of butter. Keep layering the slices evenly, seasoning and dotting with butter as you go. Finish with butter, season, then cover with a circle of buttered greaseproof paper.
- Bake for 1½ hours, or until the potatoes are tender when pierced with the tip of a knife.
- Leave to cool in the tin for 5 minutes, then invert on to a serving plate. Brown briefly under a hot grill if the top needs more browning. Serve cut into wedges.
Nutrition Facts : Calories 211 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
BUTTERY POTATO FANS
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. 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 cut-side up. Spread slices apart without breaking. In small bowl, mix butter and oil together, then lightly brush mixture over potato skins and between slices. Sprinkle with salt. Bake 40-45 minutes, or until potatoes are tender and edges are brown. Dollop each potato with sour cream. Makes 4 servings.
Nutrition Facts : Nutritional Facts Serves
BEEF AND BUTTER-FAN POTATOES
It's a meat-and-potato lover's dream to be invited to this main event!
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h20m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Place beef roast, fat side up, on rack in shallow roasting pan. Sprinkle with salt and pepper. Insert meat thermometer so tip is in center of thickest part of beef and does not rest in fat. Roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 140°F (for medium-rare) to 155°F (for medium). While beef is roasting, continue with recipe.
- Peel potatoes. Make crosswise cuts 1/4 inch apart in each potato to within 1/2 inch of bottom. Heat 1 inch water (salted if desired) to boiling. Add potatoes. Cover and heat to boiling; boil 10 minutes. Drain and cool slightly.
- Brush each potato with butter, separating cuts slightly to resemble fan. Sprinkle with seasoned salt and bread crumbs. Place on rack with beef. Roast about 1 hour 30 minutes or until potatoes are tender and golden. Remove beef from oven and let stand 15 to 20 minutes or until thermometer reads 145°F (medium-rare) to 160°F (medium). Sprinkle potatoes with paprika. Serve with beef juices.
Nutrition Facts : Calories 300, Carbohydrate 23 g, Cholesterol 95 mg, Fat 1, Fiber 4 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 320 mg
GRILLED POTATO FANS
If you're looking for a change from plain baked potatoes, try these tender and buttery potato fans seasoned with oregano, garlic powder, celery and onion. To cut down on grilling time, I sometimes microwave the potatoes for 5-6 minutes before slicing them. -Jennifer Black-Ortiz, San Jose, California
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 291 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 528mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 5g fiber), Protein 5g protein.
CRISPY BAKED POTATO FANS
I had seen this done on another cooking show and had to try it. I tweaked it a little for my own personal taste and feel it would work for others.
Provided by CabinKat
Categories < 60 Mins
Time 1h
Yield 4 Potatoes, 4 serving(s)
Number Of Ingredients 10
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.
CRISPY BAKED POTATO FANS RECIPE - (5/5)
Provided by á-2630
Number Of Ingredients 12
Steps:
- 1. For the bread crumb topping: Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread in food processor until coarsely ground. Bake bread crumbs on rimmed baking sheet until dry, about 20 minutes. Let cool 5 minutes, then combine crumbs, butter, cheeses, paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. (Bread crumb topping can be refrigerated in zipper-lock bag for 2 days.) 2. For the potato fans: Heat oven to 450 degrees. Following photos 1 to 3 at left, cut 1/4 inch from bottom and ends of potatoes, then slice potatoes crosswise at 1/4-inch intervals, leaving 1/4 inch of potato intact. Gently rinse potatoes under running water, let drain, and transfer, sliced-side down, to plate. Microwave until slightly soft to the touch, 6 to 12 minutes, flipping potatoes halfway through cooking. 3. Arrange potatoes, sliced-side up, on foil-lined baking sheet. Brush potatoes all over with oil and season with salt and pepper. Bake until skin is crisp and potatoes are beginning to brown, 25 to 30 minutes. Remove potatoes from oven and heat broiler. 4. Carefully top potatoes with stuffing mixture, pressing gently to adhere. Broil until bread crumbs are deep golden brown, about 3 minutes. Serve. Prepping Baked Potato Fans These potatoes may look difficult to make, but we found a few simple, no-fuss tricks to ensure perfect potato fans every time. 1. Trim 1/4-inch slices from the bottom and ends of each potato to allow them to sit flat and to give the slices extra room to fan out during baking. 2. Chopsticks provide a foolproof guide for slicing the potato petals without cutting all the way through the potato. 3. Gently flex fans open while rinsing under cold running water; this rids the potatoes of excess starch that can impede fanning.
BUTTERY POTATO FANS
Make and share this Buttery Potato Fans recipe from Food.com.
Provided by looneytunesfan
Categories Potato
Time 45m
Yield 3 serving(s)
Number Of Ingredients 5
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.
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