Easy Baked Potato Fans

parmesan-baked-potato-fans

I love, love, love these simple baked potato fans. I think they might also be called “Potatoes Anna” or something, but I’ve always called them Potato Fans. It’s a fun and different way to bake potatoes that results in nice crunchy edges because of all the slices. They are also one of those super easy dishes that look fancy and make the people you serve them to feel really special. It’ll just be our secret how easy they are.

potato-fans-ingredients

This is also real food, folks, with just three ingredients: butter, Parmesan (or other cheese), and potatoes. I used red potatoes here, but any potato works so use what you have. If they’re small, plan on two potatoes per person, large potatoes just one.

cutting-potato-fans

Here’s a trick that makes it easy to cut the potato into the “fans” without cutting all the way through:

  1. Place the potato on a large wooden spoon. Mine has been used a lot as testified by the chunk out of the end – nothing but the best here at the cottage!
  2. With the potato sitting on the spoon, take a long knife and cut down until it touches the edges of the spoon.

Voila! Perfect slices that stop just short of cutting through the entire potato. Using the spoon takes all the guesswork out of partially cutting the potatoes and makes it go quickly.

butter-potato-fans

Place the potatoes on a lined or greased baking sheet and lightly pull the pieces apart to fan them. They won’t all look perfectly fanned, but that’s OK. Pour a little of the melted butter over each potato, distributing it evenly.

parmesan-on-potato-fans

Then sprinkle on grated Parmesan, about a tablespoon for each (small) potato. Now here is where you decide how much time you’d like to spend on these. I’m just happy to see some cheese on the tops, with enough to melt into the crevices. But you could spend the time to push some of the cheese into each fan if you really wanted to “cheese it up.”

Bake for about 30 minutes. How’s that for definitive? That’s because I will often cook these at the temperature the oven is already at for some other part of the meal. At 400 degrees, I’ll start checking for doneness at 20 minutes. At 35o degrees, I’ll let them go for 40 to 45 minutes, depending on the size of the potatoes.

baked-potato-fans

I love how flexible these potatoes are and how easily they can fit into any menu. I also love the result: a little crispy, a little cheesy, a little creamy inside.

A lot good.

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Easy Baked Potato Fans

  • 4-6 potatoes (or enough for 1-2 for each person)
  • 1/4 c. butter, melted
  • 1/3 – 1/2 c. shredded cheese (parmesan, cheddar, jack – whatever floats your boat)
  1. Heat oven to 375 degrees (see note below).
  2. Cut each potato into “fans” by cutting almost through the potato: Place the potato on a large wooden spoon and with the potato sitting on the spoon, take a long knife and cut down until it touches the edges of the spoon. This allows you to evenly cut the potato into still-attached slices that you can fan out.
  3. Place the potatoes on a lined or greased baking sheet and lightly pull the pieces apart to fan them. They won’t all look perfectly fanned, but that’s OK. Pour a little of the melted butter over each potato, distributing it evenly.
  4. Sprinkle on the grated cheese, about a tablespoon for each (small) potato. You can take more time and push some of the cheese into the crevices – it’s up to you.
  5. Bake for about 45 minutes or until tender (depending on the size of your potatoes).

Note: I will often cook these at the temperature the oven is already at for some other part of the meal. For example: at 400 degrees, start checking for doneness at 30 minutes. At 35o degrees let them bake for an hour. These potatoes are really flexible and easily to fit into a menu!

This post is linked to the Grocery Cart Challenge Recipe Swap.

Comments

  1. Anonymous says

    We enjoyed something like this at a friend’s house over the Christmas break, and it was DEEEELICIOUS!! I know we’ll enjoy these when I get a chance to try out your tips. Thanks for posting!

  2.  says

    I’m so glad you got past the painting faux pas, because you’re right, it’s small potatoes. And speaking of potatoes… yummmm! We’re doing this this week.

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