Wayyyyyy back in my vegetarian days, I was a major potato fanatic. I'm not talking a potato or two a week, I'm talking one, sometimes two, a day. It was a carb-tastic time of my life when a good spud could get me as excited as a pint of Ben & Jerry's. Well, almost as excited.
Being the potato aficionado that I am, I present you with one of my favorite tuber recipes, Potato Fans spotlighting the gorgeous Yukon Gold potato. Yukon Golds have a creamy texture which produce superior mashed potatoes. Not wanting to disparage my old friend, the Russet, you can totally substitute them in this recipe. They'll be equally tender inside and crunchy outside.
These potato fans are a fun change of pace from the regular baked potatoes we're used to see sitting next our steaks, are just as easy to prepare, and a great way to fill your family's bellies, especially when you're on a budget!
Check out this Friday's video, which shows you just how simple they are to prepare!
More potato goodness from the Food Network and around the web!
Feed Me Phoebe_ Mexican Sweet Potato Hash with Black Beans and Spinach
Creative Culinary_ Smashed Potatoes with Lemon Garlic Scallions
Weelicious: Yukon Gold Potato Fans
Dishin & Dishes_ Cottage Pie
The Mom 100_ Potato, Leek and Dill Frittata with Crème Fraiche
Napa Farmhouse 1885_ Mexican Style Potatoes with Chorizo
Red or Green_ Spicy Sweet Potato Gratin
The Heritage Cook: Irish Hash Browns Eggs Benedict (Gluten-Free)
Elephants and the Coconut Trees_ Crispy Pan-Fried Potatoes
Swing Eats_ Healthier Twice Baked Potato Skins
Daisy at Home_ Marriage Mashies
Taste with the Eyes_ Baked Sweet Potato, Salted Caramel Puffed Rice Noodle Topping
The Wimpy Vegetarian_ Spiralized Sweet Potatoes and Apples in Browned Butter
Virtually Homemade_ Loaded Baked Potatoes
FN Dish_ For the Love of Heavy Cream_ 5 Scalloped Potato Recipes to Indulge In
Yukon Gold Potato Fans (Serves 4)
- 4 Medium Yukon Gold Potatoes (russet potatoes will also work)
- 1 tablespoon Olive Oil
- 1 tablespoon butter, melted
- 1 teaspoon Salt
Preparation1. Preheat oven to 475° F.
2. Cut a thin slice off the bottom of each potato so they lay flat.
3. Using a knife make about 20 slices ( ¼-inch deep) lengthwise from end-to-end across the tops of the potatoes, making sure not to cut all the way through. Leave about a half an inch on the bottom of the potato un-cut.
4. Mix the butter and oil in a bowl.
5. Place the potatoes on a baking sheet, brush with half of the olive oil/ butter mixture, sprinkle with salt and bake for 30 minutes.
6. Brush the potatoes with the remaining oil/butter mixture and cook for an additional 45 minutes or until skin is golden and serve.
Optional Seasoning Ideas: herb mixtures like parsley, thyme & oregano; a southwestern blend of cumin, oregano, and chili powder; or even nutritional yeast