Crispy Baked Potato Fans
Transform your dinner table with these show-stopping Crispy Baked Potato Fans, a feast for both the eyes and the palate! This recipe elevates simple russet potatoes with thin, accordion-style slices brushed in a luscious garlic butter and olive oil blend, seasoned to perfection with paprika and black pepper. As they roast, the fanned layers crisp up beautifully, delivering a golden, crunchy exterior while the insides remain tender and creamy. A final sprinkle of Parmesan cheese adds a deliciously savory finish, perfectly complemented by a touch of fresh parsley. Quick to prepare in just 15 minutes and baked to perfection in under an hour, these potatoes are an impressive yet easy side dish for any occasion. Perfectly crispy, visually stunning, and brimming with flavor, these potato fans will delight both family dinners and festive gatherings alike!
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Recipe Information
Ingredients
- 4 Large russet potatoes
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil.
Wash and dry the potatoes thoroughly. Leave the skins on for extra texture and flavor.
Place one potato on a cutting board. Lay a wooden spoon or chopsticks on either side of the potato to serve as a guide, preventing your knife from cutting all the way through.
Using a sharp knife, slice the potato into thin, even slices about 1/8-inch apart. Be careful not to cut all the way through so the slices remain attached at the bottom. Repeat with the remaining potatoes.
In a small bowl, melt the butter and mix it with the olive oil. Mince the garlic and add it to the butter mixture.
Place the sliced potatoes onto the prepared baking sheet. Gently fan out the slices to create space for the buttery mixture to seep between them.
Brush the butter and garlic mixture generously over each potato, making sure to get into all the crevices. Reserve a small portion of the butter mixture for later.
Season the potatoes evenly with salt, black pepper, and paprika.
Bake the potatoes in the preheated oven for 50 minutes. Halfway through the baking time, remove the potatoes and brush them with the reserved butter mixture to enhance crispiness.
After 50 minutes, sprinkle the grated Parmesan cheese over the potatoes and return them to the oven for an additional 10 minutes, or until the cheese is golden and bubbly and the potato edges are crispy.
Remove the potatoes from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 3139 mg | 136% | |
| Total Carbohydrate | 260.3 g | 95% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 8.9 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 6487 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
