28 May 2012

Secret Recipe Club May 2012: Fanned Potatoes

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
garlic (if fresh, minced, otherwise powder)

  1. Preheat the oven to 400ºF.
  2. Thinly slice the potato, not quite all the way through so that the potato is able to fan out.
  3. Cover the potato with pats of butter (1-2 tablespoons), and sprinkle with salt, pepper, and garlic to taste. Drape over onions if desired.
  4. Roast the potato until cooked through, about 1 hour.
  5. Enjoy!

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.

Not-too-bad: 1 vote!
The-possibility-for-stuffing-these-potatoes-are-endless: 1 vote!

I'm all over the one skillet cooking.

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