Tags
fresh thyme, how to make potato fans, melted butter, roasted potato fans, roasted potatoes, spice rub
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
Ingredients
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
Method
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.
meeshiesmom said:
Allison-
My husband is going to love these. I can also see using sweet potatoes and changing the rub for that.
Karen
{Main St. Cuisine} said:
Karen, I think your husband is very similar to mine…they are totally on board with most potato recipes! This is probably why I have so many on my site (I make quite a lot of potatoes). I love the idea of the sweet potatoes. I hope you have a great weekend. I’ll be trying your recipe for blondies.
Allison
meeshiesmom said:
Allison-
I made these with dinner on Saturday and they were a big hit. Thanks for posting! A side note, I did cook them for about an hour and a half because a) my one oven runs slighlty cool and b) I wasn’t home. I called my husband to pull them out of the oven once I realized my zip across town to pick up my daughter from her friend’s house was turning into a nice visit with the mom. Awesome, the visit and the potatoes.
Karen
{Main St. Cuisine} said:
Wonderful…I’m so glad they worked out. Funny, I always linger chatting away when I go to pick up one of the boys. Usually, they like it since they sneak in a few extra minutes playing with their friend. I hope you had a good weekend too. I’m making your blondies this week. I know the boys are going to go crazy for those.
Allison
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joan yarnold said:
just found your recipe – cant wait to try them!! thank you
{Main St. Cuisine} said:
Thank you, Joan. And, thank you for stopping by. I’m a bit late in my response (as you can see). I hope the potatoes turned out well for you.
Allison