Roast Potato Fans (4 Steps)
Fanning potatoes turns your average roasted potato into an impressive and creative side dish with a few strokes of a sharp chef's knife. Also known as hasselback potatoes, they are prepared by making thin slices down the length of the potato, cutting to, but not completely through the bottom, so that the slices remain connected. Spread the slices apart slightly and you can add butter and any seasonings you want in between. Basted with butter, the fanned potatoes cook up crispy and golden brown on the outside and tender on the inside.
Things You'll Need
- Cutting board
- Sharp chef's knife
- Salt
- Pepper
- Butter or olive oil
Instructions
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Preheat your oven to 425 degrees Fahrenheit. Rinse and scrub potatoes with a stiff kitchen brush under cold running water and place on a clean cutting board.
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Partially slice each potato crosswise with a sharp chef's knife, cutting down to, but not completely through the bottom, so that all the slices are still connected. Make the slices roughly 1/8- to 1/4-inch in size. Fan the slices apart slightly by gently pressing down on the potatoes, or carefully pulling the slices apart with your fingers.
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Season in-between the potato slices with sea salt and freshly cracked black pepper. Brush melted butter or olive oil over the top, which will help crisp the skin. Boost flavor by adding ingredients in between the slices, such as minced garlic and Parmesan cheese.
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Arrange the fanned potatoes on a baking sheet and place in the oven to bake for about 1 hour, or until the potatoes are fully tender. Sprinkle with fresh herbs such as rosemary or chives before serving.
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