Kate's Cuisine

Apr 04 2014

Fanned Potatoes

Fan Potatoes

When I first moved out of my mom’s house many years ago, my grandma gave me this little stack of recipe cards in the hopes I suppose, that I wouldn’t starve and that I could at least figure out how to feed myself. Among those little cards were these “Fanned Potatoes” that have always fascinated me. I’ve always wanted to make them, and if you asked me why it took nearly two decades for me to get around to it, I probably wouldn’t have a very good answer for you. Now though, I have.

Maybe it was the excitement and expectation that had already built up all that time, but this potato recipe needs a bit of tweaking to me. I think the slices might need to be separated, or the potatoes need to be boiled first in order to get that super-crispy texture. Slicing right through the potato though could  help with getting those slices super thin, which I think would also help to improve the dish. It’s good overall, it just didn’t blow my mind like I’ve really been thinking it would all this time.

3 tablespoons butter, melted $0.18
3 tablespoons olive oil $0.09
10-12 russet potatoes, peeled $2.52
1 small onion, peeled and sliced very thin $0.47
1/2 teaspoon red pepper flakes $0.11
3 slices bacon, sliced $0.90
Salt $0.01

Total cost $4.28
Cost per serving $0.54

1.) Preheat oven to 375 degrees Fahrenheit. Combine the oil and melted butter in a small dish and use it to brush an iron cast skillet. Set both aside.

2.) Make small horizontal slices all the way down the length of the potato, without cutting all the way through it. Try to make the slices as thin as you possibly can.

3.) Carefully place the potatoes in the cast iron skillet, arranging them so that they are close together in a circle. It’s okay if they’re touching a little bit. Gently press into both ends of each potato so that the slices open a bit and the potatoes “fan” slightly. Place some of the onion slices in three or four sections of each potato and brush with about 3/4 of the remaining oil and butter mixture. Set the rest of the mixture aside and sprinkle potatoes with salt.

4.) Place in the oven and bake for about an hour and a half, basting with the butter and oil mixture if the potatoes start to run dry at any time.

5.) While potatoes are baking, brown bacon in a skillet until nearly crisp. Remove and drain on paper towels. Set aside.

6.) Remove potatoes from oven, sprinkle bacon over top, and then place back in oven. Bake for about 35 minutes.

7.) Serve and enjoy!

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