Roasted Fan-Shaped Potatoes Recipe
Roasted Fan-Shaped Potatoes Recipe photo by Taste of Home

Roasted Fan-Shaped Potatoes Recipe

Publisher Photo
These wonderful oven-roasted potatoes are very pretty to serve—the partially cut slices spread out in the shape of a fan. Folks at a potluck can easily take as many slices as they want. I especially like these potatoes with ham, roast pork or beef. —Eunice Stoen Decorah, Iowa
TOTAL TIME: Prep: 10 min. Bake: 55 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 55 min.
MAKES: 12 servings

Ingredients

  • 12 large baking potatoes
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted
  • 6 tablespoons dry bread crumbs
  • 6 tablespoons shredded Parmesan cheese

Nutritional Facts

1 serving (1 each) equals 382 calories, 9 g fat (5 g saturated fat), 22 mg cholesterol, 269 mg sodium, 69 g carbohydrate, 6 g fiber, 9 g protein.

Directions

  1. With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at the bottom. Place potatoes in a greased shallow baking dish. Sprinkle with salt; brush with 1/4 cup butter. Bake, uncovered, at 425° for 30 minutes.
  2. Brush potatoes with remaining butter and sprinkle with bread crumbs. Bake 20 minutes longer. Sprinkle with Parmesan cheese. Bake 5-10 minutes more or until potatoes are tender and golden brown. Yield: 12 servings.
Originally published as Roasted Fan-Shaped Potatoes in Taste of Home June/July 2001, p33

Nutritional Facts

1 serving (1 each) equals 382 calories, 9 g fat (5 g saturated fat), 22 mg cholesterol, 269 mg sodium, 69 g carbohydrate, 6 g fiber, 9 g protein.

Reviews for Roasted Fan-Shaped Potatoes

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Nov. 3, 2013

"Actually, I recall making these potatoes quite some time back and I prepared them again 11/3/13! I used 8 potatoes instead of 12! I made the adjustments on the seasoning amounts: I used 1 tsp. salt & divided the salt amount the 8 potatoes. I also seasoned potatoes with a mixture of 1/2 tsp. EACH pepper, garlic powder and Italian seasoning. I kept the butter amount to about 1/3 cup! I used LESS Parmesan cheese-about 1/4 cup! I did keep the amount of bread crumbs the same, but used Progresso Italian Breadcrumbs! I baked the potatoes 1/2 hour at the 425o F. oven setting, then brushed with balance of melted butter & sprinkled with bread crumbs & baked the 20 minutes longer! I then baked 10 minutes after topping with the Parmesan cheese & used a fork to test the potatoes! I recall when I'd prepared them before, I think I ate them ALL myself over time! They were THAT tasty and delicious! Eunice Stoen, Thank you forsharing this recipe with Taste of Home! delowenstein"

MY REVIEW
Reviewed Sep. 18, 2012

"Since it's just two of us, plan to make 3 potatoes instead, cutting back on amounts of ingredients. There are no stars to rate this recipe, but it deserves a hearty *5*. Thank you for sharing this recipe. Sincerely, J."

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