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I’ve been promising myself I was going to make these roasted potato fans for ages.  The first time I made them was in 1992.  {I can’t remember to pack water bottles for baseball practice, but I remember making these in college?  Weird.}

I received a packet of free recipe cards in the mail with the certificate to mail in so I could receive subsequent monthly installments of 20 or so recipe cards that I would then put into my “free” recipe binder.  Remember those?

I’ve altered the original recipe to create more of a spice rub (simply paprika, sea salt and freshly ground pepper tossed with a little all purpose flour) and then drizzled the potatoes in melted butter.  Sprinkle with fresh thyme and into the oven they go.

This is definitely one of those recipes where you can alter the flavors to suit your tastes.   I immediately want to grate Parmagiano-Reggiano cheese on these (I’m Italian, what can I say), but you can use any number of spices from your cabinet to personalize these potatoes.  I also have used just olive oil, salt and black pepper.

{You’ll love the crispy edges and how they are still creamy and tender on the inside.}

Just a few easy steps to get you started:

1. Peel 1 lb of russet potatoes (I used 3 potatoes)

2. Quickly rinse the potatoes and pat dry

3. Slice the potatoes about half-way through the potato

4. Using your fingers, gently separate the slices

{Let me know how you change the recipe and which spices you use}

Roasted Potato Fans


1 lb russet potatoes, peeled

1 tbsp all-purpose flour

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

1/4 tsp paprika

2 tbsp melted butter

1/2 tsp fresh thyme, chopped


Pre-heat oven to 375 degrees.  Peel potatoes and rinse, patting dry.  Using a sharp knife slice 1/8-1/4-inch slices halfway into the potato.  Do not cut all the way through.  Using your fingers gently separate the slices (this does not need to be perfect).

Mix the flour, salt, pepper and paprika in a shallow bowl until combined.  Toss each potato individually into the spice-four mixture, using your fingers to gently press the mixture onto each potato until it is well coated with the mixture.

Transfer the coated potato “fans” to a shallow baking dish.  Drizzle with the melted butter.  Sprinkle the chopped thyme evenly on the potatoes.  Bake in the oven for 60 minutes or until potatoes are crispy on the “fanned” edges and cooked through.