Oven-Roasted Fan Potato

February 15, 2011
0 Ratings
  • Serves 4
Author Notes

I just love potatoes, and yes this even includes McDonalds french fries. These potatoes possess the fluffiness of mashed potatoes with the crunch of a roasted potato. Not only is the texture and flavor spot on, but the presentation will wow any crowd. Enjoy! —Table9

What You'll Need
  • 4 Yukon Gold Potatos, Peeled and Placed in Salted Ice Water
  • 1/2 cup All-Purpose Flour
  • 1 teaspoon Ground Paprika
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Sea Salt
  • 1 teaspoon Herbs De Provence
  • 1/2 teaspoon Minced Rosemary
  • 3 tablespoons Unsalted Butter
  • Fresh Chopped Parsley
  1. Preheat oven to 375 degrees.
  2. Remove potatoes one at a time from the ice bath and blot dry with a dishcloth. Place each potato in a large wooden spoon and cut 1/4" slices without cutting all the way through the potato. *The reason for using the spoon to hold the potato is it keeps you from cutting all the way through the potato.
  3. In a small bowl, combine the flour, paprika, black pepper and salt. Roll each potato in this mixture and place in a casserole dish.
  4. Combine the melted butter, Herbs de Provence and rosemary. Pour butter mixture over the top of each potato. Place casserole dish in the oven and cook for approximately 60 minutes, depending on the size of the potato. When cooked through turn on the broil and toast the top of the potato to get that golden touch. Remove from the oven.
  5. Sprinkle potatoes with sea salt, cracked pepper and fresh chopped parsley. Serve immediately.

See what other Food52ers are saying.

  • sexyLAMBCHOPx
  • aargersi
  • hardlikearmour
  • dymnyno
  • Table9

13 Reviews

sexyLAMBCHOPx February 17, 2011
a.k.a. Hasselback potatoes? Always a tasty winner.
Table9 February 18, 2011
A little different. I actually just discovered the Hasselback potatoes a few days following my submission. Was not aware of them before. I think they are so tasty! Looking forward to trying them in many different ways.
dymnyno February 18, 2011
I tried this method once with russets...they are too mealy.
Table9 February 18, 2011
The russets are too mealy, but the Yulon Golds work perfectly.
Table9 February 18, 2011
Yukon..sorry for the typo.
aargersi February 15, 2011
These are awesome! Into the book with them!
Table9 February 15, 2011
Thanks so much! Hope you get a chance to try them. Feel free to experiment with different herbs and spices. I cannot wait to try a southwest flavored one, maybe with a dollop of sour cream and chives on top.
hardlikearmour February 15, 2011
Wow, this looks amazing and sounds even better. Such a great presentation, and I can't imagine it wouldn't wow dinner guests.
Table9 February 15, 2011
Thanks! It is super simple too, a great side to a beautifully cooked steak or tenderloin.
dymnyno February 15, 2011
Your presentation reminds me of a "simple" potato that I ate at Michel Trama's restaurant in Puymirol, France. He slipped a truffle slice between each potato slice and then finished it with a red wine, truffle sauce. (also was the most expensive potato that I have ever ordered!)
Table9 February 15, 2011
Yummm.I would have loved the truffle slice in between, how lovely.
MakeThatMakeThis February 18, 2011
That sounds amazing. That has to be worth the money! Wow.
Table9 February 18, 2011
It sure would be worth the money. Pouring a little truffle oil over the top would be almost as wonderful!