Russet Potato Fans

Andy Anderson !

By
@ThePretentiousWichitaChef

This baked potato with it's fans, creates an excellent presentation.

This looks like a very fancy side dish, but is very easy to accomplish. As it bakes, the slices fan out slightly for a real cool look... We eat first with our eyes.

This is as comfortable at a family dinner as it would be at a dinner party. Definitely a unique and delicious way to serve potatoes.

This recipe has aspects of one we did at the CIA, some help from Sweden, and a few twists of my own.


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Comments:

Serves:

4

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

4 large
russet potatoes
1/4 c
parmesan cheese, freshly grated
1/2 c
panko bread crumbs
4 Tbsp
sweet butter, unsalted, melted
1 tsp
paprika, sweet mild
course sea salt, to taste
2 tsp
parsley, freshly chopped

Directions Step-By-Step

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...

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #baking, #Russet