Fan Potatoes Recipes

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.