EASY BAKED POTATO FANS
Serve these creamy, crispy, cheesy baked potato fans in just about the same amount of time as plain baked potatoes. Your family and guests will be impressed - and it will be our secret how easy they really are!
Provided by Jami Boys
Categories Side Dish
Time 1h
Number Of Ingredients 4
Steps:
- Heat oven to 400 degrees.*
- Cut each potato into "fans" by cutting almost through the potato. TIP: place the potato on a large wooden spoon, and with the potato sitting on the spoon, take a long knife and cut down until it touches the edges of the spoon. This allows you to evenly cut the potato into still-attached slices that you can fan out.
- Place the potatoes on a lined or greased baking sheet and lightly pull the pieces apart to fan them. They won't all look perfectly fanned, but that's OK.
- Pour a little of the melted butter over each potato, distributing it evenly.
- Sprinkle each with some salt and pepper to taste.
- Add about a tablespoon of grated cheese on top of each potato, pushing some of the cheese into the crevices.
- Bake 45-60 minutes or until tender. Total time will depend on the size of your potatoes. A knife inserted into the center of a potato will show how done they are.
Nutrition Facts : ServingSize 1 potato, Calories 185 kcal, Sugar 1 g, Sodium 501 mg, Fat 6 g, SaturatedFat 4 g, Carbohydrate 27 g, Fiber 5 g, Protein 8 g, Cholesterol 17 mg
CRISPY BAKED POTATO
Steps:
- Preheat the oven to 400 degrees F.
- Poke holes all around the potato with a corn-on-the-cob holder (or fork), then rub it with the olive oil and sprinkle with salt and pepper. Put a metal skewer through the center of the potato lengthwise, put the potato in the oven and position a baking sheet on the rack below to catch any drippings. Bake until the potato is cooked through, 1 to 1 1/2 hours.
- Serve immediately with desired toppings.
CRISPY BAKED POTATOES
Steps:
- Mix 2 tablespoons olive oil, 2 teaspoons kosher salt and 1 teaspoon pepper. Pierce 6 russet potatoes with a fork; rub with the oil. Bake on the top oven rack at 375 degrees F (put a baking sheet below to catch drippings) until tender, 50 minutes. Slice open and top with butter, salt, pepper and chives.
CRISPY BAKED POTATO FANS
Why this recipe works: This stunning potato dish delivers a fluffy interior, a crisp exterior, and a cheesy bread crumb topping�if you can get the potatoes cooked right. For our Crispy Baked Potato Fans recipe, we found that using the right kind of potato is key. The russet, or Idaho, potato was the best choice because of its starchy flesh and fluffy texture. Taking the time to rinse the potatoes of surface starch after they were sliced prevented them from sticking together, while trimming off the end of each potato gave the remaining slices room to fan out. To prevent overcooking our spuds in the punishing oven heat, we precooked them in the microwave before baking. A topping of fresh bread crumbs, melted butter, two kinds of cheese, garlic powder, and paprika is the crowning touch on our Crispy Baked Potato Fans. As a final step in our Crispy Baked Potato Fans recipe, we broiled the potatoes to make the topping extra-crunchy.
Provided by carolodom
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 369 calories, Fat 20.3834612505143 g, Carbohydrate 39.2072525000641 g, Cholesterol 46.2775000013538 mg, Fiber 2.99999990510941 g, Protein 9.41298375071176 g, SaturatedFat 11.1959577503267 g, ServingSize 1 1 Serving (249g), Sodium 162.857536490228 mg, Sugar 36.2072525949547 g, TransFat 1.2291640000266 g
CRISPY SKIN BAKED POTATOES
I used to microwave baked potatoes for about half the cooking time and finish them off in the toaster oven. My better half said they had steamed taste-not like real baked. I found this recipe in one of the many cooking magazines that I subscribe to (not sure which one).
Provided by joan in CNY
Categories Potato
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Scrub potatoes with a vegetable brush, coat with vegetable oil and sprinkle liberally with sea or kosher salt.
- Pierce twice on each side with a fork and place in a 450°F oven.
- Bake for 1 hour or more, depending on the size of potatoes.
- These are fabulous with a moist and fluffy interior and a crispy skin if you care to eat it.
Nutrition Facts :
ROASTED FAN-SHAPED POTATOES
These wonderful oven-roasted potatoes are very pretty to serve-the partially cut slices spread out in the shape of a fan. Folks at a potluck can easily take as many slices as they want. I especially like these potatoes with ham, roast pork or beef. -Eunice Stoen Decorah, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 382 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 269mg sodium, Carbohydrate 69g carbohydrate (6g sugars, Fiber 6g fiber), Protein 9g protein.
CRISPY ROASTED POTATOES
As a kid growing up, I always loved these slightly spicy, yet crispy, roasted potatoes. If only I had known then how easy they were to make!
Provided by Lindsay W
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h5m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
- Place potatoes into a large bowl.
- Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
- Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 36.5 g, Fat 8.4 g, Fiber 3.9 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 195.2 mg, Sugar 2.4 g
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.
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.
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