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.
4 largerusset potatoes
1/4 cparmesan cheese, freshly grated
1/2 cpanko bread crumbs
4 Tbspsweet butter, unsalted, melted
1 tsppaprika, sweet mild
·course sea salt, to taste
2 tspparsley, freshly chopped
How to Make Russet Potato Fans
- 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.
- 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.
- Add the parmesan cheese, breadcrumbs, 1 tablespoon of the melted butter, and paprika into a small bowl and then mix until throughly combined.
- 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.
- 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.
- Place a rack in the lower position, and preheat your oven to 430f (220c).
- 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.
- Remove foil, and continue baking for about 15 additional minutes, or until the skin turns crispy.