CRISPY POTATO FANS

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Crispy Baked Potato Fans

This stunning potato dish delivers a fluffy interior, a crisp exterior, and a cheesy bread crumb topping—if you can get the potatoes cooked right. Here’s what we discovered:

Test Kitchen Discoveries

* Using the right kind of potato is key. The russet, or Idaho, potato is the best choice here because of its starchy flesh and fluffy texture.
* Taking the time to rinse the potatoes of surface starch after they are sliced prevents them from sticking together; trimming off the ends of each potato gives the remaining slices room to fan out.
* To prevent overcooking spuds in the punishing oven heat, precook them in the microwave before baking.
* A topping made with fresh bread crumbs, melted butter, two kinds of cheese, garlic powder, and paprika is the crowning touch on these elegant potatoes.
* As a final step, broil the potatoes to make the topping extra-crunchy.

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  • 4

Ingredients

  • HERB BLEND:
  • 4 med. potatoes
  • 1/4 lb. butter
  • Herb seasoned salt or salt free herb blend
  • 1/2 tsp. salt
  • 1/4 tsp. crushed basil
  • 1/4 tsp. marjoram
  • 1/4 tsp. pepper

Preparation

Step 1

Wash potatoes and pat dry; with sharp knife slice potato vertically but do not cut through, leaving about 1/2 inch in solid base holding from 1/8 to 1/4 inch thick. Arrange potatoes cut side up in baking dish. Brush or coat potato with butter. Sprinkle seasoning blend. Bake in 400 degree oven for 1 hour until slices fan out and begins to brown and crisp.

HERB BLEND:

1/2 tsp. salt
1/4 tsp. crushed basil
1/4 tsp. marjoram
1/4 tsp. pepper

Mix and sprinkle on potatoes.

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