Russet Potato Fans
Andy Anderson !
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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- 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
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.
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.
Sprinkle the tops with some big flakes of sea salt... to your taste.
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.