Baby Baked potato Fans

By á-3443

Ingredients

• 8 red potatoes
• 1/4 c olive oil, divided
• 3 tbsp butter, melted
• 1 1/2 tsp thyme
• 1/2 tsp coarse salt
• 1/4 tsp pepper

Preparation

Step 1

Heat oven to 400°F.

Tape 2 wooden chopsticks or dowels to cutting board, leaving a narrow space between them the width of the potatoes.


Place a potato between chopsticks; thinly slice (1/8 inch) without cutting through bottom. (Chopsticks stop knife from cutting too far.)

Rub potato with 1 teaspoon of the oil; place on foil-lined rimmed baking sheet. Repeat with remaining potatoes.

I didn't read the recipe too carefully and realized at this point that I needed to measure some oil, 1 tsp at a time. Rather than do that, I took a short-cut and asked for Rodney's help. Holding a fan over the foil-lined sheet, Rodney poured a tad of oil onto the fan and I rubbed it all over the potato.

Brush potatoes with butter, pressing lightly on potatoes to fan open (be careful not to press too hard).

Make a slurry thyme, salt and pepper in oil, approximately 1/8 c.


Pour oil mixture over potato fans.


Bake 30 to 40 minutes or until tender and golden brown.



I stopped baking these after 30 minutes, which turned out to be too early. The thicker slices of potato were still firm. After plating, I returned the remaining potatoes to the oven for about 15 minutes more and they were absolutely divine. Rodney and I "tasted" about three potatoes after dinner.