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.
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 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.
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!
Potatoes are about as classic of a side dish you can get. We make them several times a week whether they be Crispy Smashed Potatoes, Potato Packets with lots of toppings, or simply Yukon Gold Mashed Potatoes. Potatoes are always a go to!
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!
Potato Fans (Hasselback Potatoes)
Ingredients
- 4 medium yukon gold potatoes (russet potatoes will also work)
- 1 tablespoon olive oil
- 1 tablespoon butter, melted
- 1 teaspoon kosher salt
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.
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!!
That looks delicious!
I made it and it was delicious!
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.
in Sweden named this potato dish Hasselback potatoes, it’s an old recipe. http://www.recepten.se/recept/hasselbackspotatis.html
[…] 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, […]
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.
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.
I want yo join the mailing list. good ideas
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
45 minutes! I have not used an enclosed stone baker. Let me know how that works out!
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?
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.
Yes!
I’d love to try this with sweet potatoes – would the same temp and timing apply?
[…] 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 […]
{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]…