Grilled Potato Fans Recipes

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:

• Heat grill to medium heat and oil the grates with cooking spray.
• Add the sliced potatoes to a rimmed tray or baking dish. Sprinkle with salt and pepper on both sides. Pour 1/2 cup Garlic Oil over the potatoes and toss gently to coat. Add the potatoes to the hot grill, then brush with the remaining oil mixture. Grill, flipping the potatoes once, until golden brown, about 5 minutes per side.
• Mash together the garlic and 1/2 teaspoon salt with a knife or bench scraper on a cutting board until it is a paste. Add the garlic to a small saucepan with the oil, chives, parsley, lemon juice and remaining 1/4 teaspoon salt. Cook over medium-low heat until the ingredients have combined, 3 to 4 minutes. Use as a marinade for potatoes, brush on rolls before toasting or brush on proteins for extra flavor.

Steps:

• Poke each potato with the tines of a fork. Place the potatoes in a microwave oven, and cook on high power for about 5 minutes. Check about halfway through, and turn potatoes over for even cooking. Slice each potato in half the long way and cook potatoes another 2 minutes on high power.
• Preheat a grill for medium heat.
• Brush the potato tops with olive oil, and season with salt and pepper to taste.
• Cook on prepared grill for 15 to 20 minutes, turning once.

Steps:

• 1. Throughly wash the potatoes with the skins intact. Chef's Note: To keep the cooking stable, choose potatoes of uniform size and shape. Chef's Note: Some people remove the skin, but I prefer to leave the skins on.
• 2. Slice a small section off the bottom of the potato. This serves two functions: One, it will keep the spud from rolling around, and two, when they bake it helps the slices to fan out.
• 3. Use a sharp knife and cut the fans into the potato, crosswise, and about 1/4 thick, leaving about 1/4 of the bottom intact. Rinse in cold water and allow to air dry for about an hour. Chef's Note: During the drying process see if you can gently begin to fan out the potato slices.
• 4. Add the parmesan cheese, breadcrumbs, 1 tablespoon of the melted butter, and paprika into a small bowl and then mix until throughly combined.
• 5. Take 3 tablespoons of the melted butter, and brush into each of the potatoes; making sure to get in in-between each one of the fan slices.
• 6. Take the breadcrumb mixture, and pat 1/4 on the top of each of the potatoes. Sprinkle the tops with some big flakes of sea salt... to your taste.
• 7. Place a rack in the lower position, and preheat your oven to 430f (220c).
• 8. Place the potatoes in a lightly oiled baking dish, cover with foil, and then bake, covered, for about 40 minutes. Chef's Note: At the CIA we used an arched baking rack, so the potatoes didn't bake on a flat surface, and the arch in the rack helped to fan out the slices... neat trick.
• 9. Remove foil, and continue baking for about 15 additional minutes, or until the skin turns crispy.
• 10. Plate/Prepare This is, of course, a side dish, so use it as your one starch in just about any meal. As a matter of fact, I've taken these out of the oven, smothered them in my homemade chili recipe, and made it a meal... Keep the faith, and keep cooking...

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.