Fanned Potatoes with Sirloin Roast and Brussels Sprouts |
Hello last Monday of
the month! It's a holiday, I'm on vacation, and I'm enjoying my time
away. But don't worry, before I left for vacation I whipped up my
recipe for Secret Recipe Club!
I drooled over my
assigned blog this month, Lynsey Lou's. She's got a great selection of
sides, pastas, and desserts. Frankly, I could keep going about the
deliciousness, but I want to introduce you to these fabulous fanned
potatoes I chose.
Be very careful slicing those potatoes, most likely you'll go completely through the potato a few times. Don't sweat the small stuff. |
adapted from Lynsey Lou
1 russet potato
1 onion, thinly sliced
1 onion, thinly sliced
butter
salt
pepper
garlic (if fresh,
minced, otherwise powder)
- Preheat the oven to 400ºF.
- Thinly slice the potato, not quite all the way through so that the potato is able to fan out.
- Cover the potato with pats of butter (1-2 tablespoons), and sprinkle with salt, pepper, and garlic to taste. Drape over onions if desired.
- Roast the potato until cooked through, about 1 hour.
- Enjoy!
THOUGHTS:
I love potatoes, and
these didn't disappoint. These potatoes are easy, inexpensive, and
have a lovely mouthfeel. They are crunchy on the outside and tender
on the inside. The only thing that would make these better would be
more fat, preferably in the forms of bacon and cheese. But if you are
going for a low fat healthy version, feel free to just use butter.
VERDICT:
Not-too-bad: 1 vote!
The-possibility-for-stuffing-these-potatoes-are-endless:
1 vote!