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
2Slice 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.
3Use 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.
4Add the parmesan cheese, breadcrumbs, 1 tablespoon of the melted butter, and paprika into a small bowl and then mix until throughly combined.
5Take 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.
6Take 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.
7Place a rack in the lower position, and preheat your oven to 430f (220c).
8Place 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.
9Remove foil, and continue baking for about 15 additional minutes, or until the skin turns crispy.