Cheese & Herb Potato Fans Recipe
- 8 medium potatoes
- 1/2 cup butter, melted
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2/3 cup shredded cheddar cheese
- 1/3 cup shredded Parmesan cheese
- 2 tablespoons each minced fresh chives, sage and thyme
- 1. Preheat oven to 425°. With a sharp knife, cut each potato into 1/8-in. slices, leaving slices attached at the bottom; fan potatoes slightly and place in a greased 13x9-in. baking dish. In a small bowl, mix butter, salt and pepper; drizzle over potatoes.
- 2. Bake, uncovered, 50-55 minutes or until potatoes are tender. In a small bowl, toss cheeses with herbs; sprinkle over potatoes. Bake about 5 minutes longer or until cheese is melted. Yield: 8 servings.
1 potato: 318 calories, 15g fat (10g saturated fat), 43mg cholesterol, 797mg sodium, 39g carbohydrate (3g sugars, 4g fiber), 8g protein .
Reviews for Cheese & Herb Potato Fans
"These were ok. I was surprised at how crisp they came out but was not impressed with the recipe. My husband and son didn't like them at all."
"Has anyone tried olive oil instead of butter?"
"I was looking for some new side dishes to try and these potatoes caught my eye. I loved the presentation and though I am actually not a big fan of potatoes, just had to give them a try.Having read the comments I got the idea to microwave the potatoes part of the way, because I was a little low on cooking time. That worked great and then I baked them for about 20 minutes. I then put them under the broiler for a couple of minutes to crisp up the edges, as I had seen where someone had done that. It worked well.My only complaint was that I couldn't taste the herbs very well. I had actually mixed them in with the melted butter and poured them onto the potatoes before they went into the oven, thinking that the herb flavorings would meld in better that way. It didn't seem to work. I'll try just putting them on at the end, as the recipe actually calls for, or perhaps using a larger quantity in the future.Great idea for a different twist on baked potatoes. Thanks for sharing this, Susan. And thanks also to those posters who suggested easy ways to slice the potatoes without going straight through. ~ ST"
"I never write reviews but I always read the reviews. I was thinking of serving this as something different on Thanksgiving. I made these potatoes last night as I wanted to try them first. I am surprised that the other ratings are so high. These are just OK. The fans don't get crispy, not that I thought they would be really crispy but I just I expected something different with the texture. My 21 year old daughter said she saw this on Pinterest and that they certainly look much better than they taste. I totally agree. My husband, who eats everything I sit in front of him, said that he thought that a loaded baked potato was much better. I agree. Simply put, these are just OK."
"My family and I absolutely loved this recipe! Next time, I will use a smaller Russet potato as I think they would really compliment a grilled steak fillet mignon dinner!"
"This was delicious, I placed the potato between two bread knives and cut down until the handles so they were not cut all the way."
"These were really yummy!"
"Awesome! A wooden spoon helps cutting so you don't go all the way through. I cut the salt down to 1/4 tsp."
"These potatoes were the perfect addition to our grilled supper! They were easy to prepare and the flavor was wonderful. I did scale back the recipe to 2 servings for my husband and me, and can't wait to make them again!"
"These are great recipes thank you."
"Place the potatoes on a wooden spoon, to make the cuts for the fan openings, so you don't cut all the way into the potatoes. Makes a very nice presentation, and are delicious."
"I was in a big rush, so I (gasp!) microwaved the potatoes then cut them into fans after they cooled just a bit. I then drizzled them with the butter mixture. I crisped them in the 425 oven for about 25 minutes, and then sprinkled the cheese and herbs over. They were great! I served them with meat stuffed peppers. Next time I will use some Tabasco salt instead of plain salt for a bit of zip. Thank you Susan Curry!!!"
"These are really good and very simple. Feel free to experiment with different cheeses & spices!"
"Delicious and easy to make. I left out the Parmesan cheese and the herbs, but added sour cream. My family loved this quick side dish!"
"These were ok. I think next time I'll use coarse salt for more flavor."
"I also used Yukon potatoes and left out the sage and thyme, but added cooked crumbled bacon on top. Delicious."
"These were very good. A flavorful and attractive change from the standard baked potato. I may try adding garlic next time and wrapping the potato in foil, until the cheese is sprinkled on, to help eliminate the smoking butter."
"I tried making these once before, and the potatoes did not fan.. but this time, they did. First, I used a Yukon Gold potato, which is more firm than most, so they held up better. Secondly, I made the cuts just a bit deeper than I did before. Excellent, wonderful, and they are almost a meal in themselves."
"This recipe was fun and tasty. I did not use the sage and thyme because my main dish was very flavorful and I didn't want the seasonings to clash. The chives really make this recipe!"
"These potato were the bomb!!!So easy to make !!!"
"These are so pretty and delicious! Do not skimp on the fresh chives. They are a little time consuming but worth the effort. I had a problem with the butter burning and smoking and setting off my smoke alarm. I am wondering if pouring the butter later in the hour of baking would fix the problem and not take away from the flavor."
"Like the recipe says, this IS a fun way to serve potatoes! I had never done this before, and it worked out great! I used dried herbs instead of fresh, but they still came out very tasty, and they're easier than they look. My husband declared them a winner, and ate two by himself!Thanks for submitting this!"