recipe reviews for:

Roasted Fan-Shaped Potatoes

“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”

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Reviewed: Sep. 23, 2009

Great side dish! You can add herbs to the potatoes for more flavor. I added garlic, rosemary, and thyme. I also used italian style bread crumbs which go great with the parmesan cheese.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Aug. 22, 2009

I've been making these for several years. They are a nice change. I add garlic to the butter, and I make sure to seperate all the potatoe sections when putting in the bread crumbs. My kids like these extra crispy so a little broiling to the top adds that crunch.

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dazeedoo

Cooking Level: Intermediate

Living In: Lebanon, Oregon, USA

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Reviewed: Jun. 21, 2009

Easy and quick side dish. I skipped the breadcrumbs, flipped them twice (every 15 minutes) and buttered again on the second flip, used Spike and ground pepper to flavor. They look good, too. Use two wooden spoons to slice. Very good, thanks for the recipe!

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Ellen Dorothy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: May 18, 2009

These are soooo easy to make!!Very good!!

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alana

Cooking Level: Expert

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Reviewed: May 8, 2009

As was mentioned...get dowels or use a wooden spoon on each side of the potato and it will prevent cutting thru. I have been making these for years and do them often

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RWPSR

Cooking Level: Expert

Home Town: Gold Beach, Oregon, USA

Living In: Aloha, Oregon, USA

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Reviewed: May 8, 2009

Good, added xtra butter and green onion. Easy way to cut potatoes is to place on a wooden spoon and slice the sides keep you from cutting all the way through

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Sharon Spence

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Reviewed: Jan. 6, 2009

One trick you might want to try is go to your local home supply store and by a 1/4" oak dowel cut into two 12" pieces...then lay one on each side of the potato and make your cuts...and the dowel will keep the knife from going all the way through. Just my $0.02

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Rickey

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Reviewed: Dec. 27, 2008

Good, but I'm not sure the extra work is really worth the final result. That being said, we did enjoy these. There was nothing bad about them, but if I make these again, I will probably skip the breadcrumbs. I don't think they added much to the dish, but the parmesan was fantastic. I've never put parmesan on baked potatoes before, so that was very nice. Thank you :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jun. 26, 2008

I cooked these last night, I absolutely loved them...:)

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Jamiezwifey

Cooking Level: Intermediate

Home Town: Conroe, Texas, USA

Living In: Franklinton, North Carolina, USA

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Reviewed: Jun. 19, 2008

I did enjoy the potato. It is very easy to make, but the results are great. It depends upon the taste, everybody can add some more spices, but I found the very idea of making potato in this way great. It taste very, very good and looks the same.

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nataliya

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Reviewed: Mar. 24, 2008

I added more butter to the recipe because the potatos seemed dry but other than that it was a new way for us to eat potatos and everyone enjoyed it! For taste I added Lawry's seasoning salt.

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K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Mar. 10, 2008

I used a crinkle cutter on the potatoes and added rosemary, thyme, oregano & garlic to the parmesan. They turned out more flavorful and the added spices added a bit of color. I also took baby carrots & thin sliced with the crinkle cutter and surrounded the potatoes on the dish with them.

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GOZZY-GIRL

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Reviewed: Mar. 11, 2007

I had the oven going for other cooking projects and decided to make these as well (energy conservation minded, I guess). These potatoes don't have a big flavor, but they do have a ton of eye appeal. I think they're fun to serve and would prepare them again.

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