Baked Potato Fans
Here is how to make beautiful and tasty Baked Potato Fans These are whole baking potatoes that have been peeled and cut into slices almost to the bottom then drizzled with butter sprinkled with salt topped with a glorious blend of herbs and cheeses and baked in the oven They make a great accompaniment to almost any meal
Here is how to make beautiful and tasty Baked Potato Fans These are whole baking potatoes that have been peeled and cut into slices almost to the bottom then drizzled with butter sprinkled with salt topped with a glorious blend of herbs and cheeses and baked in the oven They make a great accompaniment to almost any meal
- 1/2 teaspoon salt
- cooking oil spray
- 2 medium baking potatoes
- 1 1/2 tablespoons butter or margarine melted
- 1 tablespoon of chopped fresh herbs (i used parsley, chives, thyme, and sage. you may use any or all
- 2 tablespoons finely shredded sharp cheddar cheese
- 1 tablespoon finely grated romano or parmesan cheese (i use italian peccorino romano cheese.)
- Carbohydrate 30.7265799999617 g
- Cholesterol 15.1696874968545 mg
- Fat 49.6802062490072 g
- Fiber 2.54175005078316 g
- Protein 3.30668124925407 g
- Saturated Fat 10.0138337493681 g
- Serving Size 1 1 Serving (172g)
- Sodium 92.4386874813966 mg
- Sugar 28.1848299491785 g
- Trans Fat 1.21321381244862 g
- Calories 580 calories
Step-by-step
- Wash and peel potatoes.
- Keep covered with water until ready to use.
- When ready to assemble recipe, dry the potatoes with a paper towel.
- Cut potatoes into thin slices, but not all the way through.
- Use the handle of a spoon to prevent knife from cutting all the way.
- Put potatoes in a baking dish that has been sprayed with cooking oil.
- Fan the potatoes slightly.
- Sprinkle with salt and drizzle with butter or margarine.
- Sprinkle with herbs.
- Bake potatoes at 425 degrees for about 50 minutes.
- Remove from oven and sprinkle with cheeses.
- Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted, and potatoes are soft inside.
- You can check for doneness with a fork.
- Serve immediately.
- These are very pretty when served alongside a steak or other entré.
- I hope you like these!
Swapping standard baking potatoes for waxy varieties like Yukon Golds fundamentally alters the final texture by yielding a denser, creamier interior rather than the fluffy, starch-driven interior produced by Russets. Maintaining the structural integrity of each potato while achieving distinct, separated layers requires a reliable physical stop, such as placing the spud between two wooden spoons or resting the base against the handle of a wooden utensil during slicing. When scaling this preparation up for a larger gathering, calculate approximately one medium potato per person while ensuring they maintain adequate spacing in the roasting vessel to allow hot air circulation around every single surface. Crowding the pan traps moisture and compromises the crisp exterior.
Achieving Contrast Through Fat and Heat
High-temperature roasting at 425 degrees Fahrenheit is non-negotiable for rendering the butter and melting the cheese without overcooking the interior starch. Excess moisture on the potato surface prevents the melted butter from adhering properly and blocks the hot oven air from crisping the outer edges, which is why thoroughly drying the peeled tubers with paper towels before making the crosswise cuts is a mandatory step.
- If the cheese browns too quickly before the center is tender, tent the baking dish loosely with aluminum foil for the middle portion of the 50-minute bake.
- Uneven slicing usually occurs when the knife angle drifts; press the blade straight down perpendicular to the board until it hits your wooden guard.
- To store leftovers safely, keep the baked potatoes in an airtight container in the refrigerator for up to three days, though reheating them in a 400-degree oven is required to revive any lost crispness.
