Herbed Potato Fans Recipes

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:

• In a large resealable plastic bag, combine the first six ingredients. Add potatoes, a few at a time; seal bag and toss to coat. Place in a single layer in a greased 15x10x1-in. baking pan. , Drizzle with remaining oil mixture. Bake, uncovered, at 450° for 50-55 minutes or until tender, stirring occasionally. Sprinkle with parsley.

Steps:

• In a large skillet over medium heat, cook potatoes in butter and oil for 6-8 minutes or until browned. Add the remaining ingredients; cook and stir for 2-3 minutes or until well coated.

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:

• Adjust an oven rack to the lower third of the oven and preheat the oven to 450 degrees F.
• Lay 2 large sheets of aluminum foil on a sheet pan. In a large bowl, combine the potatoes, onion, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Use a rubber spatula to toss well to coat. Divide the mixture in the middle of each of the foil sheets. Dot with the cubes of butter and place the rosemary sprigs on top. Bring the edges of the foil up and around the potatoes and seal tightly. Place the packets on a baking sheet and roast, until the potatoes are tender, 30 to 35 minutes.