Potato Fans (aka Hasselback Potatoes) one of my favorite budget friendly sides to make for my family. They’re tender on the inside, crispy on the outside and oh so delicious. 

Pin

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.

Pin

Being the potato aficionado that I am, I present you with one of my favorite recipes, Potato Fans. I love Yukon Golds for this recipe because have a creamy texture which produce superior potato fans. 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.

Pin

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! Now the only decision you have to make is what to top them with! Kenya loves sour cream, Gemma’s partial to diary free cheese on her, and Chloe loves all the topping she can get!

Pin

Potatoes are about as classic of a side dish you can get. We make them several times a week whether they be Crispy Smashed PotatoesPotato Packets with lots of toppings, or simply Yukon Gold Mashed Potatoes. Potatoes are always a go to!

Pin

Check out the video above to see step by step how to make these Potato Fans. They’re super easy and delicious. And of course tag me on social media, @weelicious, if you make them and let me know what you think! 

Pin

Potato Fans (Hasselback Potatoes)

Potato Fans (aka Hasselback Potatoes) one of my favorite budget friendly sides to make for my family. They're tender on the inside, crispy on the outside and oh so delicious. 
3.70 from 10 votes
Servings: 4
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours

Ingredients  

Instructions 

  • Preheat oven to 475° F.
  • Cut a thin slice off the bottom of each potato so they lay flat.
  • 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.
  • Mix the butter and oil in a bowl.
  • Place the potatoes on a baking sheet, brush with half of the olive oil/ butter mixture, sprinkle with salt and bake for 30 minutes.
  • Brush the potatoes with the remaining oil/butter mixture and cook for an additional 45 minutes or until skin is golden and serve.

Video

Nutrition

Calories: 190kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Cholesterol: 10mg | Sodium: 620mg | Fiber: 2g | Sugar: 1g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. You can also wrap the fan potato with all your spices and a little oil in tin foil like you would a baked potato.,

  2. I have been making this potato style for over 20 years.
    A helpful hint and most important.
    Do not cut strip from long side of potato. You only have to place the round handle of a wooden spoon behind your potato. It allows the perfect height to slice down Into the potato and is much quicker. Try it. Perfect
    I spread cuts a bit, S&P, and oil.

  3. […] Beans and Spinach Creative Culinary: Smashed Potatoes with Lemon Garlic Scallions Weelicious: Yukon Gold Potato Fans The Mom 100: Potato, Leek and Dill Frittata with Crème Fraiche Napa Farmhouse 1885: Mexican […]

  4. […] 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 […]

  5. […] 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 […]

  6. Potato, Leek and Dill Frittata with Crème Fraiche » Featured » The MOM 100 Cookbook says:

    […] 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 […]

  7. […] Weelicious: Yukon Gold Potato Fans […]

  8. P.S: Your Youtube channel and videos are really good, . You are a nature comunicator. Congrats 😉

  9. I really like the way you explain it, clear, fun and easy. I’m not a cooking fan, but im sure im going to learn. You have a fan in Marid, Spain. Keep it up!!

  10. Hi I have a time saving tip for cutting the spuds , cut bottom as you did to allow to sit flat then use a very shallow dish such as the bottom of a butter dish that only allows you to cut down so far ,you can slice it quickly without cutting all the way through. My butter dish bottoms are about a quarter of an inch deep so there is no way to cut right down when the knife hits both sides.

  11. […] Potato Stacks Big Girls, Small Kitchen: Potato-Chickpea Masala with Cilantro Chutney Weelicious: Potato Fans Haute Apple Pie: Sweet Potato Shepherd’s Pie Taste With The Eyes: Truffled Poached Egg, […]

  12. The fan potato on this page looks good. The one on the video looks over cooked and not like something I would eat. Also who wants to cook a potato that long.

  13. Just a technique suggestion:
    Take two wooden spoons or take out chopsticks (We always have many of these as I use them for everything)
    Lay the parallel to one another and place the potato between.
    Now slice… You will never cut all the way through accidentally.
    A nice trick for those of us with less than cheffy knife skills.

  14. I just joined this page , and I’m so happy because I can find very interesting menus for my kids ( that eat everything) and for me too.
    Thanks for your ideas

  15. Is the additional baking time really 45 minutes or is it 4-5? Want to plan when to start these. Also, have you ever baked them closed up in a stone baker?

  16. I’ve pinned your wonderful idea. Also, since the air was cool this morning, I turned on the oven and baked one russet fan and one yam fan, with butter, S&P, parsley Delicious! I’d like to feature this recipe on my blog, giving you full credit and a link.

  17. […] Monday B- Banana Nut Muffins L- Tuna Salad sandwich; bean salad; fresh fruit D- Chuck Wagon Pot-roast rip off (slightly modified; Yukon gold potato fan […]

  18. {yeast treatment|candida yeast treatment|yeast infection treatment at home|yeast infection treatment|yeast rash treatment|vaginal yeast treatment|male yeast infection treatment|yeast infection treatments|best yeast infection treatment|yeast infections tre says:

    {Yeast Cure|yeast cures|yeast infections cure|yeast infection cure|yeast infection cures|male yeast infection cure|thrush|natural yeast infection cures|natural yeast infection cure|vaginal yeast infection cure|cure for yeast infections|candidiasis sy…

    [yeast infection treatment]…

  19. Made these tonight using russets for the fam & it was a huge hit! My one year old can manage it himself and my 6 yr old asked me to buy more potatoes and make this over and over again! <3

  20. Saw these on Pinterest and made them for dinner tignoht we loved them. I left the cayenne out because I wanted the kids to eat them, but they didn’t anyway so next time I’ll definitely add it. Mashing worked great with a glass bowl, and I just slid to the side a little and the bowl unstuck from the sweet potato. Thanks for a great recipe!

  21. I made these last night. I used red skinned potatoes instead and we cooked them on the BBQ… IT was sooooo good!! I had them in my toaster oven, and my husband was cooking pork chops on the BBQ and the potatoes were taking too long.. sooo i took the pan out of the the toaster oven and transfer it to the BBQ! I will make these again, but use the BBQ the whole time!

  22. When I first saw the title of the recipe, I thought to myself “Yes, I’m a fan of Potatoes!” lol…

  23. Is it truely horrible that every time I see these fans I think about the joy I would get from placing a dab of butter between each slice? In reality, I think they are yummy looking and I will have to make them!

  24. Made these last night, and they were a HUGE hit! The boys thought they were fun. Even my husband, who is not a bug starch eater, enjoyed the crunchy and salty skins. We added sour cream and shredded cheddar on top, which was extra yummy. 🙂

  25. Yum, hasselback potatoes. Did not make them for a long time. I hane to get some nice potatoes 🙂

  26. LOVE Yukon much better than russet….

    this is a neat way to try potatoes 🙂 i shall give it a try

  27. Oh and I recently read a tip on how to cut these potatoes, though I have never tried it – put the potato in a wooden spoon and then cut, the edge of the spoon stops the knife from going all the way through.

  28. I LOOOVEEE potatoes! Haha I will never be on board with the idea that they aren’t good for you! In a pinch I will microwave small potatoes add a dab of butter and salt… yummmm Yukons are my favorite of all, gotta try this 🙂

  29. These are super yummy! Sadly my boy won’t touch these, or any potato. He’s gotten a sudden aversion to anything that looks like produce. 🙂

  30. An easy way to prevent yourself from cutting all the way through the potato is to lay two chopsticks down.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating