How To Make Fan Potatoes Recipes

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ROASTED FAN-SHAPED POTATOES



Roasted Fan-Shaped Potatoes image

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

12 large baking potatoes
1/2 teaspoon salt
1/2 cup butter, melted
6 tablespoons dry bread crumbs
6 tablespoons shredded Parmesan 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.

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.

SEASONED FAN POTATOES



Seasoned Fan Potatoes image

For a festive presentation, Tressa Surdick slices into the tops of baking potatoes to "fan" them, then seasons them with herbs and butter. "Guests rave about these potatoes," she writes from Bethel Park, Pennsylvania.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 2 servings.

Number Of Ingredients 7

2 medium baking potatoes
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 tablespoon butter, melted
2 tablespoons finely shredded cheddar cheese
1 tablespoon grated Parmesan cheese
1 tablespoon minced fresh parsley

Steps:

  • With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at the bottom. Fan potatoes slightly. , Place in an ungreased 8-in. square baking dish. Sprinkle with Italian seasoning and salt. Drizzle with butter. Bake, uncovered, at 425° for 50 minutes. Sprinkle with cheeses and parsley; bake 10-15 minutes longer or until lightly browned.

Nutrition Facts : Calories 227 calories, Fat 5g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 731mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 4g fiber), Protein 8g protein.

FAN POTATOES



Fan Potatoes image

Crispy potatoes, sliced so that the buttery and crispy goodness gets inside... and so pretty, too! From Canadian Living May 2010 Issue.

Provided by Katzen

Categories     < 15 Mins

Time 11m

Yield 6 , 6 serving(s)

Number Of Ingredients 7

6 white potatoes or 6 yellow potatoes, approx 2lb, peeled
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
3 tablespoons butter, melted
1 teaspoon thyme, fresh

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.

Nutrition Facts : Calories 179.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 764.9, Carbohydrate 29.6, Fiber 2.9, Sugar 1.2, Protein 2.9

POTATO FANS



Potato Fans image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 5

3 tablespoons butter
1 clove garlic, minced
2 tablespoons finely chopped parsley
salt & pepper
4 medium Idaho potatoes

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.

HASSELBACK POTATOES



Hasselback Potatoes image

Find out how to make Ree Drummond's crisp and buttery Hasselback Potatoes from Food Network.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 5

8 tablespoons (1 stick) butter, softened
1/2 cup extra-virgin olive oil
1/3 cup finely chopped chives
Kosher salt and freshly ground black pepper
6 medium russet potatoes, scrubbed

Steps:

  • Preheat the oven to 450 degrees F.
  • Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
  • Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
  • Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.

RANCHY ROASTED POTATO FANS MADE ON THE GRILL



Ranchy Roasted Potato Fans Made on the Grill image

Potatoes and white onion are roasted with olive oil and powdered ranch dressing mix on the grill for a perfect side dish for sirloin steak.

Provided by FrackFamily5 CA->CT

Categories     Side Dish     Potato Side Dish Recipes

Time 50m

Yield 4

Number Of Ingredients 4

¼ cup extra-virgin olive oil
2 tablespoons dry ranch dressing mix
4 potatoes
1 onion, coarsely chopped

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.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 44.3 g, Fat 14.2 g, Fiber 5.7 g, Protein 4.9 g, SaturatedFat 2 g, Sodium 260 mg, Sugar 4.1 g

CRISPY BAKED POTATO FANS RECIPE - (5/5)



CRISPY BAKED POTATO FANS Recipe - (5/5) image

Provided by á-2630

Number Of Ingredients 12

Bread Crumb Topping
1 slice hearty white sandwich bread, torn into pieces
4 tablespoons unsalted butter, melted
1/2 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper
Potato Fans
4 russet potatoes, scrubbed
2 tablespoons extra virgin olive oil
Salt and pepper

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.

CHEESE & HERB POTATO FANS



Cheese & Herb Potato Fans image

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

8 medium potatoes
1/2 cup butter, melted
2 teaspoons salt
1/2 teaspoon pepper
2/3 cup shredded cheddar cheese
1/3 cup shredded Parmesan cheese
2 tablespoons each minced fresh chives, sage and thyme

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.

GRILLED FAN POTATOES



Grilled Fan Potatoes image

Try this novel presentation for grilled potatoes. A foil pack makes for quick and easy cleanup, too. -Jeannie Klugh, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 2 servings.

Number Of Ingredients 8

2 medium potatoes
1/4 cup butter, melted
1 tablespoon prepared horseradish
1 tablespoon V8 juice
1 teaspoon lime juice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 276 calories, Fat 12g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 519mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.

FANCY POTATOES



Fancy Potatoes image

Whipped potatoes with cheeses! Delicious!

Provided by LnJJ

Categories     Side Dish     Casseroles     Potato Casserole

Time 50m

Yield 6

Number Of Ingredients 5

5 large potatoes
1 cup sour cream
2 (8 ounce) packages cream cheese
1 pinch garlic salt
2 cups shredded Cheddar 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.

Nutrition Facts : Calories 731.3 calories, Carbohydrate 57.8 g, Cholesterol 138.5 mg, Fat 46.8 g, Fiber 6.8 g, Protein 22.4 g, SaturatedFat 29.4 g, Sodium 548.6 mg, Sugar 2.8 g

CRISPY BAKED POTATO FANS



Crispy Baked Potato Fans image

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

1/3 cup plain breadcrumbs
4 tablespoons unsalted butter, melted
1/2 cup monterey jack cheese, shredded
1/4 cup parmesan cheese, grated
1 teaspoon paprika
1/2 teaspoon garlic powder
salt and pepper
4 russet potatoes, scrubbed
2 tablespoons extra virgin olive oil
salt and pepper

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.

FANNED BAKED POTATOES RECIPE



Fanned Baked Potatoes Recipe image

Learn what happens when plain ol' baking potatoes get a fancy fan cut and a sprinkle of dressing and Parmesan cheese. Spoiler: deliciousness! Slicing into these spuds before baking means more crispy, golden-brown bits on these Fanned Baked Potatoes.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield 4 servings

Number Of Ingredients 3

4 medium baking potatoes
1/2 cup KRAFT Italian Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese

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.

Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 320 mg, Carbohydrate 45 g, Fiber 5 g, Sugar 5 g, Protein 7 g

FONDANT POTATOES



Fondant Potatoes image

The texture this old-school method provides for russet potatoes is unlike anything you get by just roasting: so dense, moist, and rich. The way the crusty, crunchy edges outside contrast with the uniquely rich and creamy inside is truly a magical thing.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h

Yield 6

Number Of Ingredients 6

3 large whole russet potatoes
2 tablespoons high-heat-resistant vegetable oil, such as grapeseed oil
salt and ground black pepper to taste
3 tablespoons butter
4 sprigs thyme, plus more for garnish
½ cup chicken broth, or more as needed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
  • Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
  • Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
  • Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
  • Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
  • Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
  • Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.
  • Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 33.5 g, Cholesterol 15.8 mg, Fat 10.5 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 173 mg, Sugar 1.2 g

TORNADO POTATOES RECIPE BY TASTY



Tornado Potatoes Recipe by Tasty image

Here's what you need: medium Yukon potatoes, butter, grated parmesan cheese, black pepper, garlic powder, paprika, salt, Chopped fresh parsley, wooden skewers

Provided by Merle O'Neal

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 9

2 medium Yukon potatoes
¼ cup butter, melted
1 cup grated parmesan cheese, plus more for serving
½ teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon salt
Chopped fresh parsley, for garnish
2 wooden skewers

Steps:

  • Preheat the oven to 325ºF (160ºC).
  • Microwave the potatoes for 1-1 ½ minutes, then leave in the microwave for a few minutes to cool down and soften. Insert a wooden skewer into the bottom of each potato and gently push it all the way through the top. Working in a spiral motion from one side to the other, hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato, cutting all the way down to the skewer. Take your time and work to make thin, even spiral all the way down the potato.
  • Gently fan out each potato down the length of the skewer, until you have even gaps between the slices. Brush the melted butter all over the potatoes.
  • In a medium bowl, combine the Parmesan cheese, pepper, garlic powder, paprika, and salt. Place each skewered potato over the bowl and sprinkle half of the spice mixture over each potato until they are entirely coated. Carefully set the potatoes on a baking pan, letting the skewers rest on sides of the pan so that the potatoes are suspended.
  • Bake for 25-30 minutes, or until nicely browned. Garnish with additional Parmesan and parsley. Let cool for 5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 529 calories, Carbohydrate 33 grams, Fat 35 grams, Fiber 4 grams, Protein 20 grams, Sugar 2 grams

FONDANT POTATOES



Fondant potatoes image

Try something new with potatoes. Fondant potatoes are favourites with chefs, and are seasoned with rosemary and thyme. They're gorgeous when served as part of a Sunday roast

Provided by Esther Clark

Categories     Side dish

Time 48m

Number Of Ingredients 7

6 medium Maris Piper potatoes
1 tbsp olive oil
200g unsalted butter, cubed
4 large garlic cloves, bashed
2 sprigs rosemary
2 sprigs thyme
200ml chicken or vegetable stock

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.

Nutrition Facts : Calories 409 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

GRILLED POTATO FANS WITH ONIONS



Grilled Potato Fans with Onions image

Looking for the ultimate grilled potato? These seasoned potato "fans" are filled with tender onions, roasted garlic cloves and savory Parmesan cheese. -Sharon Crabtree, Graham, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 8

6 medium potatoes
2 small onions, halved and thinly sliced
6 tablespoons butter, diced
2 garlic cloves, minced
6 tablespoons grated Parmesan cheese
1 tablespoon minced chives
1/2 teaspoon crushed red pepper flakes
Dash salt

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.

Nutrition Facts : Calories 302 calories, Fat 13g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 195mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.

HASSELBACK POTATOES



Hasselback Potatoes image

This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on the outside and tender on the inside.

Provided by POMPIER850

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h15m

Yield 4

Number Of Ingredients 5

4 (8 ounce) baking potatoes
2 tablespoons butter, melted
salt and pepper to taste
2 tablespoons finely grated fresh Romano cheese
1 tablespoon seasoned dry bread crumbs

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Peel the potatoes, and place in bowl of cold water to prevent browning. Place potatoes into a large wooden or metal spoon. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato. The slices should stay connected at the bottom, and the spoon helps keep the depth even. Return the potato to the bowl of water, and proceed with the remaining potatoes.
  • When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan. Drizzle with half of the butter, then season with salt and pepper.
  • Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with the remaining butter. Sprinkle Romano cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.

Nutrition Facts : Calories 247.3 calories, Carbohydrate 41.1 g, Cholesterol 19.2 mg, Fat 7.1 g, Fiber 5.1 g, Protein 6.1 g, SaturatedFat 4.4 g, Sodium 171.2 mg, Sugar 1.9 g

BEEF AND BUTTER-FAN POTATOES



Beef and Butter-Fan Potatoes image

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

1 beef rolled rump roast (4 1/2 to 5 pounds)
1/2 teaspoon salt
1/8 teaspoon pepper
12 medium baking potatoes
1/4 cup butter or margarine, melted
1 teaspoon seasoned salt
1/4 cup Progresso™ dry bread crumbs (any flavor)
Paprika

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

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From recipetineats.com


BEST BAKED POTATO RECIPE - COOKIE AND KATE
2021-11-08 To prepare your potatoes, scrub them clean with a vegetable brush under running water. Prick your potatoes with a fork, about ¼-inch deep, six to eight times per potato. Place your potatoes on the prepared cooling rack/baking sheet setup, or place them directly on the middle oven rack.
From cookieandkate.com


CRISPY BAKED POTATO FANS - BIGOVEN.COM
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 …
From bigoven.com


FAN POTATOES | CANADIAN LIVING
2010-05-11 Method Without cutting all the way through, cut 1/4-inch (5 mm) thick slices in potatoes. Blend together flour, salt, pepper and paprika; roll each potato in mixture. Place, uncut base down, in ovenproof dish or roasting pan. Sprinkle with butter and thyme. Bake in 375°F (190°C) oven until tender, fanned out, golden and crispy, about 1-1/4 hours.
From canadianliving.com


HOW TO MAKE HASSELBACK POTATOES | KITCHN
2020-10-11 Slice straight down into the potato, but stop just short of cutting all the way through. You can rest the potato on a large serving spoon to use as a guide. Make your slices as thick or as thin as you like — my knife skills tend to average slices that are 1/8-inch to 1/4-inch thick. Next comes the butter.
From thekitchn.com


HOW TO MAKE BAKED POTATO FANS (VIDEO) | HUFFPOST LIFE
2012-09-10 Known as potato fans or hasselback potatoes, these spuds are thinly sliced crosswise, three-quarters of the way through the potato. After rubbing the cuts with melted butter or oil and sprinkling with the herbs and spices of your choice, you bake the potatoes until crisp.
From huffpost.com


BEST HASSELBACK POTATOES RECIPE - HOW TO MAKE HASSELBACK …
2020-11-04 Meanwhile, in a small bowl, combine cream cheese with boiling water, whisking until smooth. In another small bowl, combine sesame seeds, dried onion, dried garlic, and poppy seeds. Drizzle baked ...
From delish.com


BAKED FAN POTATOES RECIPE - RECIPETIPS.COM
Slice potatoes thinly but not all the way through, leaving slices attached at the bottom. Place each potato on a square of foil that will cover entire potato. Stuff some onion in between the slices and a clove of garlic, if desired. Place a pat of butter and seasonings on each potato. Wrap tin foil around entire potato. Bake for 40-45 minutes.
From recipetips.com


CLASSIC FONDANT POTATO RECIPE - THE SPRUCE EATS
2021-05-05 Lower heat to medium-high and add the butter pieces to the pan to melt around the potatoes. Cook for 5 minutes. Add the stock and simmer for 5 minutes. Finally, add the garlic and thyme sprigs. Cover with a tight-fitting lid, lower heat to medium-low, and simmer for 20 minutes.
From thespruceeats.com


CRISPY POTATO FANS - VEGKITCHEN.COM
2016-03-03 It combines the crispiness of French fries with the creaminess of a well-baked potato. Stuff your potato fans with a non-dairy cheese, or make them just as the recipe calls for. Either way, you’ll wonder why you never made something this simple before. It seems appropriate that Easter and the Christian Holy Week often overlap with the eight ...
From vegkitchen.com


POTATO FANS WITH HERB BUTTER ITALIAN RECIPE- RECIPES FROM ITALY
2016-09-27 How to make Potato Fans For this recipe it’s important that potatoes would be all of the same size. Peel and wash the potatoes (1). Dip them in a large pot with salted boiling water (8) and cook for about 10 minutes, then drain them. Cut each potato doing some close and parallel cuts, without taking them off at the base.
From recipesfromitaly.com


PERFECT ROASTED POTATOES - MINIMALIST BAKER RECIPES
2020-02-24 How to Make Roasted Potatoes. Behold, our method for perfect roasted potatoes every time: Toss evenly sliced potatoes in just enough oil to coat. Add seasonings of choice and toss. Place on a parchment-lined baking sheet. Make sure the pan isn’t crowded (to ensure they roast instead of steaming)
From minimalistbaker.com


YUKON GOLD POTATO FANS | WEELICIOUS
2012-02-22 Preheat oven to 475° F. 2. Cut a thin slice off the bottom of each potato so they lay flat. 3. Using a knife make about 20 slices ( ¼-inch deep) lengthwise from end-to-end across the tops of the potatoes, making sure not to cut all the way through. Leave about a half an inch on the bottom of the potato un-cut. 4. Mix the butter and oil in a bowl.
From weelicious.com


BEST FONDANT POTATOE RECIPE - HOW TO MAKE FONDANT POTATOES
2020-08-31 Let other side of potatoes get golden, 5 more minutes. Add chicken stock to the skillet and place in the oven. Bake until tender, 25-30 minutes. Add chicken stock to the skillet and place in the oven.
From delish.com


ROASTED FAN SHAPED POTATOES RECIPE - RECIPETIPS.COM
With sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at the bottom. Place potatoes in greased shallow baking dish. Sprinkle with salt; brush with 1/4 cup melted butter. Bake uncovered at 425° for 30 minutes. Brush potatoes with remaining butter and sprinkle with bread crumbs. Bake 20 minutes longer.
From recipetips.com


TOP 10 POTATO RECIPES | BBC GOOD FOOD
Advertisement. Read on for ten recipes that celebrate potatoes in their finest form... 1. Crispiest ever roast potatoes. Transform a bag of Maris Pipers into something special with a fluffy middle and golden crisp exterior. Using a combination of hot rapeseed oil and butter is the key to this method, allowing the spuds to crisp up nicely.
From bbcgoodfood.com


OUR FAVORITE CRISPY ROASTED POTATOES - INSPIRED TASTE
2021-11-08 Heat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper or a silicone baking mat. Chop the potatoes into 1-inch chunks, and then add to a medium bowl along with the oil, salt, pepper and smoked paprika. Toss well, and then tumble the seasoned potatoes onto the prepared baking sheet.
From inspiredtaste.net


HOW TO MAKE CRISPY POTATOES | ALLRECIPES
2021-02-25 Up the heat. Cooking potatoes at a minimum of 400 F, but even up to 475 F will cook them faster, which means the natural steam will get out quick and the exteriors will dry enough to begin crisping earlier in cooking. Cooking hot and fast will always get you a better exterior, if they start to over-brown before they are finished inside, you can ...
From allrecipes.com


HOW TO COOK A BAKED POTATO - BBC GOOD FOOD
Heat the oven to 220C/200C fan/gas 7. Rub a little oil over each potato and put on the top shelf of the oven. Bake for 20 mins, then turn down the oven to 190C/170C fan/ gas 5 and bake for 45 mins-1 hr more until the skin is crisp and the inside soft. Make a cross in the centre of each potato, dollop over the soured cream and serve.
From bbcgoodfood.com


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