Wednesday, January 8, 2014

Simple and Tasty Potato Fans

Potato is one humble adaptable vegetable that has the ability to change moods, fulfill cravings, bring comfort and last but not least, be very delicious. There is nothing that a little potato can't do. Oh, forget the carbs for a moment and think of the crunch of fries and chips or the creaminess of mashes potatoes!

If you are in potato heaven right now (as I am!), this one will surely satisfy you. Why, it has crunch on the outside, softness inside.

Why did I not know about this recipe before?

It was only a matter of chance that I came across this on the internet (I am looking for recipes all day long!). The best thing about this is- you can make it with any flavors you want. I made it very simple with just salt and pepper. But go ahead and use your imagination- garlic rosemary, only garlic, only rosemary, thyme, lemon pepper, red chili powder, anything you want. Isn't that great?

These potato fans crisp up on the top and stay soft on the bottom. They have multiple personality.

Serve it as a nice potato side dish or enjoy just as it is right out of the oven (like me!).

Above all, easy to make!


Potatoes (as many as you want to make)- I used small russet potatoes. I love them because they are more starchy than others. You can use yukon gold potatoes or red potatoes too.

Extra Virgin Olive oil (approx. a tablespoon per medium sized potato)

Salt (as per your taste)

Freshly cracked black pepper (as per your taste)

Freshly squeezed lime juice


Preheat the oven to 425°F.

Slice the bottom off potatoes so that they sit on your cutting board. (Don't you roll away potato!)

Place two chopsticks or pencils (from your kid's school bag) and place them on both side of the resting potato. The chopsticks are going to prevent you from completely slicing the potato - hence the fans. They are your friends. Trust them. They will guide you to potato heaven!

Cut crosswise at about ⅛ inch (2-3mm) intervals, cutting to within ¼ inch at the bottom guided by your friends (read chopsticks).

Place the potatoes in cold water to prevent them from turning brown (brown potatoes are not so tempting).

When all the potatoes are fanned, wash them thorough under cold running water. Try to wash away all excess starch. Open up the slits a bit with your fingers and let the running water flow. Yukon potatoes with less starch will need less washing.

Drain water completely and pat them dry with your kitchen towel. Dry potatoes will crisp up better.

Mix olive oil, salt and pepper in a separate bowl. Add the mix slowly to the potatoes trying to get it in between the slits.

Arrange the potatoes on a foil lined sheet pan with the cut side up. Put the small piece of potato that you sliced off in the very beginning underneath. This will help the potato to open up like a fan.

Cover the potatoes with foil and bake for 30 min.

Remove the foil and bake for another 15 min until they are tender and golden and crisp on top.

Remove from oven. Sprinkle some black pepper and lime juice and serve hot.

TIP: #1 After slicing the potatoes, with your thumb press the potatoes from the flat side to open up the fan.

#2 You can prepare the potatoes (slicing and washing) ahead and store them in cold water.

Inspired from: Ina Garten's recipe


  1. Have you tried this with sweet potatoes?

    1. It works the same way for sweet potatoes. Note to increase the covered baking time if the sweet potatoes are big in size. Check half way with a fork.


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