Reviewed: Nov. 24, 2009

Yet another good fanned potato recipe. I made these early in the day and dunked them in a cold bowl of water and stuck in the fridge. DH roasted them for dinner this evening (he forgot the cheese but thats okay they still had really good flavor).

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Nov. 19, 2009

I've made a very similar recipe using red new potatoes tossed with olive oil, garlic and rosemary so was excited to try this. They were very good, although my potatoes could have cooked longer - next time I'll try nuking them first. One slight change I made was to add 1T of extra virgin olive oil to the butter, along with the salt and herbs which I then drizzled over the potatoes. A tip...put a chopstick on either side of the potato while slicing them to avoid slicing them all the way through. Works great!

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Alison Brune

Cooking Level: Intermediate

Home Town: Millbrae, California, USA

Living In: Martinez, California, USA

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Reviewed: Nov. 4, 2009

After washing my potatoes, keeping them still wet I rolled them in fresh ground sea salt, then fan cut them. I sprinkled them with garlic powder, fresh ground pepper, and parsley. I then drizzled them in melted butter. About 15 minutes before done, I topped them with parmesan cheese and shredded fiesta blend cheese. The outsides were crisp with a tender inside. This recipe can be altered so many ways with seasonings, and always offers delicious results.

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xmln3x

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Reviewed: Oct. 30, 2009

They were okay

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AZLADI5

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

Living In: Mesa, Arizona, USA

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Reviewed: Oct. 20, 2009

These were incredible! My family loved them. I just made sure I fanned the potato slices and found it worked best if I made my slices lengthwise in the potato--seemed like they were easier to fan, plus they looked fancy! I was out of cheddar cheese, so I used Feta, which turned out fantastic! Also, I drizzled Olive oil in lieu of the melted butter...otherwise I followed the recipe exactly.

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Mrs4man

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Reviewed: Oct. 15, 2009

These potatoes are very good and easy. They do take longer to cook but worth it.

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PABBYDOG

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

Living In: Grand Blanc, Michigan, USA

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Reviewed: Oct. 12, 2009

These were great! It took mine longer to cook, but other than that awsome!

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spatterson

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Reviewed: Oct. 10, 2009

This is a great idea for a new potato dish. I really enjoyed the presentation!

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becky

Cooking Level: Beginning

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Reviewed: Sep. 29, 2009

We loved these! They were awesome, crunchy yet soft! YUM!

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Ziegl_18

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Reviewed: Sep. 16, 2009

I had to put a lot of butter on the potatoes and the cook time on the potatoes is much longer than listed. Not a good experience for me, but seems like a good experience for others.

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Ginny with a G

Cooking Level: Beginning

Home Town: Horn Lake, Mississippi, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 14, 2009

Good presentation! A little lacking in flavor. I will definitely season mine more next time. Possibly making it easier by putting it in the butter and pouring it on that way.

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PAMPEREDKERI2000

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2009

I'm not entirely sure where I went wrong with this recipe, but it did not turn out for me. I followed the directions exactly, and the potatoes were dry and not quite done at the end of the baking time. Even after adding 10 more minutes, they still weren't close to done. It looked and smelled really good, I really wish they would have turned out!!

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Heather M.

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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Reviewed: Aug. 26, 2009

A highly versatile recipe that offers a change up to the potatoe routine which I have shared enthusiastically with others. Superb!

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JustDMarine

Cooking Level: Expert

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Reviewed: Jul. 30, 2009

These potatoes look almost too good to eat. I did use a little extra butter and made sure to fan my potatoes enough so it didn't all stay on the outside. I would definitely make these for company. Thank you for a great recipe Tressa.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Jul. 22, 2009

These had a really nice flavor, and they went well with the slow-cooked chicken I made. Be sure to add enough butter, as they can be a tad on the dry side. Overall, delicious.

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Uptowngirl615

Cooking Level: Intermediate

Living In: Walkerton, Indiana, USA

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Reviewed: Jul. 11, 2009

Great potato recipe when you're looking for something besides the "same ole, same ole" things. To make it easier, quicker and to get the spices deep into the potato better, I mixed the seasonings into the melted butter instead of sprinkling the spices on the potato first then drizzling with the melted butter.

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Peebs

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Reviewed: Jul. 9, 2009

I cooked the potatoes in the microwave for 6 minutes or so before the oven. I reduced the oven temp to 350 and the time to 20 minutes since they were almost done coming out of the microwave. I had to cook a pork chops at the same time. It made it easy to have everything done at once. It was a quck way to have these great spuds. I added garlic salt. Yum Yum!!

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Mamarowley

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Jun. 17, 2009

These potatoes are great and make a nice presentation. I usually stick with Italian seasonings (rosemary, thyme) and add garlic powder. I omit the chedder and use all parmesan. These go great with steak!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: May 14, 2009

Loved these! They had a great flavor, and the cool presentation. I nuked them in the microwave for about five minutes after cutting them, to shorten the oven cook time. They came out nice and crispy after about a half hour. Also added garlic salt.

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