I’ve tried about a half-dozen versions of potato fans, and I kept coming up with the same complaint – the potato itself had no flavor. Finally, I decided to just go rogue. Take what I had learned with the prep, but amp up the seasoning of the potato.
I was not disappointed.
Now, the recipe is actually for 6, but I only needed 3. First off, get your russet baking potatoes scrubbed clean.
Take a small slice off the bottom so that it’ll sit flat.
Then a little slice off of each end.
Now, cut slices ¼” apart all the way across the potato, leaving ¼” intact at the bottom. Make sure you don’t cut all the way through! At this point, run them under the tap, making sure that water gets in and flushes between all the slices. You’re rinsing away the excess starch so that the slices will separate and not bind back together.
Put the potatoes on a plate bottom side up and microwave for 10 minutes, flipping over half way through.
While the potatoes are in the microwave, make the topping. This is the best part! Rip up 2 slices of sandwich bread and then grind them up to crumbs. If you don’t have a food processor, or mini food processor, I’m sure you could just substitute dried bread crumbs.
Grind, grind, grind, grind, grind.
Put all the ingredients for the topping in a medium bowl: the bread crumbs, grated cheddar cheese, melted butter, Parmesan cheese, paprika, minced garlic, garlic powder, oregano, salt, and pepper. Mix it up with a fork until you’ve got a nice, chunky paste.
When the potatoes are done in the microwave place them on a rimmed baking sheet.
Drizzle with olive oil – do this slowly to let it run between the slices. Sprinkle with paprika, salt, pepper, garlic powder, and oregano. Then, pop them in the oven for 30 minutes, until the edges start to brown.
Yeah, these are looking fabulous already.
Now, pack on the topping. Just press clumps of it onto the top of the potatoes, and into any of the slices that you can without ripping the potato apart. As I said before… this is a recipe for 6, but I only made 3. Oops, looks like I’ve got some extra topping I just have to spread around the pan to crisp up. Oh darn.
I mean, seriously, who could resist this. Now, just pop them under the broiler for a couple of minutes, until the topping is bubbly and starting to brown.
I don’t know about you, but do me, it doesn’t get much better.
Alright, one closer pic, but that’s it!
Here’s your printable: