Crispy Baked Potato Fans

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WHY THIS RECIPE WORKS For this showstopper side dish, we found that using the right kind of potato is key. The russet potato was the best choice because of its starchy flesh and fluffy texture. Taking the time to rinse the potatoes of surface starch after they were sliced prevented them from sticking together, while trimming off the end of each potato gave the remaining slices room to fan out. To prevent overcooking our spuds in the punishing oven heat, we precooked them in the microwave before baking. A topping of fresh bread crumbs, melted butter, two kinds of cheese, garlic powder, and paprika is the crowning touch. See the sidebar that follows the recipe.

SERVES 4

To ensure that the potatoes fan out evenly, look for uniformly shaped potatoes.

BREAD-CRUMB TOPPING
1	slice hearty white sandwich bread, torn into quarters
4	tablespoons unsalted butter, melted
2	ounces Monterey Jack cheese, shredded (½ cup)
¼	cup grated Parmesan cheese
1	teaspoon paprika
½	teaspoon garlic powder
	Salt and pepper

 

POTATO FANS
4	russet potatoes
2	tablespoons extra-virgin olive oil
	Salt and pepper

1. FOR THE BREAD-CRUMB TOPPING: Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread in food processor until coarsely ground, about 5 pulses. Bake bread crumbs on rimmed baking sheet until dry, about 20 minutes. Let cool for 5 minutes, then combine crumbs, butter, Monterey Jack, Parmesan, paprika, garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper in large bowl. (Bread-crumb topping can be refrigerated in zipper-lock bag for 2 days.)

2. FOR THE POTATO FANS: Heat oven to 450 degrees. Cut ¼ inch from bottom and ends of potatoes, then slice potatoes crosswise at ¼-inch intervals, leaving ¼ inch of potato intact. Gently rinse potatoes under running water, let drain, and transfer, sliced side down, to plate. Microwave until slightly soft to touch, 6 to 12 minutes, flipping potatoes halfway through cooking.

3. Line rimmed baking sheet with aluminum foil. Arrange potatoes, sliced side up, on prepared baking sheet. Brush potatoes all over with oil and season with salt and pepper. Bake until skin is crisp and potatoes are beginning to brown, 25 to 30 minutes. Remove potatoes from oven and heat broiler.

4. Carefully top potatoes with stuffing mixture, pressing gently to adhere. Broil until bread crumbs are deep golden brown, about 3 minutes. Serve.