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.
AIR-FRYER POTATO CHIPS
After I received an air fryer for Christmas, I discovered how simple it is to make potato chips in it. Good chips are an essential, crispy side for lunch. -Melissa Obernesser, Utica, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Preheat air fryer to 360°. Using a mandoline or vegetable peeler, cut potatoes into very thin slices. Transfer to a large bowl; add enough ice water to cover. Soak for 15 minutes; drain. Add more ice water and soak another 15 minutes., Drain potatoes; place on towels and pat dry. Spritz potatoes with cooking spray; sprinkle with salt. In batches, place potato slices in a single layer on tray in greased air-fryer basket. Cook until crisp and golden brown, 15-17 minutes, stirring and turning every 5-7 minutes. If desired, sprinkle with parsley.
Nutrition Facts : Calories 148 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 252mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
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.
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.
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
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 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.
BAKED POTATOES
Crisp-skinned, fluffy jacket potatoes are a budget-friendly way to feed a crowd. Serve our easy baked potatoes with soured cream, cheese or baked beans
Provided by Emma Lewis
Categories Dinner, Side dish
Time 1h25m
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 254 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.08 milligram of sodium
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