Monday, April 2, 2012

Fanned and Roasted Red Potatoes

Doesn't the name of these just sound fun?  Fanned and roasted.  Delicious.  And the actual end result doesn't disappoint in the least.

I love baked potatoes, but one thing that always irks me is the amount of time it takes to cook them.  That and you can't really season them until you slice them open after baking them.

Just a tiny bit of crispy on the edges

But these potatoes cook much faster because the heat can get in between the slices, and you also get a chance to season them all the way through before sticking them in the oven.  The spices I listed below are just what I had on hand, but it's pretty darn hard to mess these up so branch out and try some other seasoning options.  You can also add cheddar cheese too, which would tie in another flavor.

Fanned and Roasted Red Potatoes CCK Original
Printable Version
4 medium red potatoes
olive oil
salt and pepper, to taste
4 tsp Mrs. Dash original blend seasoning
4 tsp dried parsley
4 Tbsp parmesan cheese

Preheat oven to 420 degrees.

Carefully make even slices into potatoes, making sure not to go all the way to the bottom, leaving the slices intact.

Drizzle potatoes with olive oil and season to taste with salt and pepper.

Getting a nice dousing of olive oil...yum!

Bake 40 minutes and then top each potato with 1 tsp Mrs. Dash, 1 tsp parsley and 1 Tbsp parmesan.  Bake an additional 10-15 minutes or until just cooked through.  Unlike baked potatoes you don't want to cook these until they get really soft still want some firmness to them.

Dig in!!


  1. really good! I used two wooden skewers to make slicing the potatoes easier. Just place the potato between the skewers. They will stop the knife from going too far and cutting all the way through. ~Rebecca~

  2. Excited to try this tonight! Thank you for the recipe :)


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