Potato Fans (aka Hasselback Potatoes) one of my favorite budget friendly sides to make for my family. They’re tender on the inside, crispy on the outside and oh so delicious.
Wayyyyyy back in my vegetarian days, I was a major potato fanatic. I’m not talking a potato or two a week, I’m talking one, sometimes two, a day. It was a carb-tastic time of my life when a good spud could get me as excited as a pint of Ben & Jerry’s. Well, almost as excited.
Being the potato aficionado that I am, I present you with one of my favorite recipes, Potato Fans spotlighting the gorgeous Yukon Gold potato. Yukon Golds have a creamy texture which produce superior mashed potatoes. Not wanting to disparage my old friend, the Russet, you can totally substitute them in this recipe. They’ll be equally tender inside and crunchy outside.
These potato fans are a fun change of pace from the regular baked potatoes we’re used to see sitting next our steaks, are just as easy to prepare, and a great way to fill your family’s bellies, especially when you’re on a budget! Now the only decision you have to make is what to top them with! Kenya loves sour cream, Gemma’s partial to diary free cheese on her, and Chloe loves all the topping she can get!
Potatoes are about as classic of a side dish you can get. We make them several times a week whether they be Crispy Smashed Potatoes, Potato Packets with lots of toppings, or simply Yukon Gold Mashed Potatoes. Potatoes are always a go to!
Check out the video above to see step by step how to make these Potato Fans. They’re super easy and delicious. And of course tag me on social media, @weelicious, if you make them and let me know what you think!
Yukon Gold Potato Fans
- 4 medium yukon gold potatoes (russet potatoes will also work)
- 1 tablespoon olive oil
- 1 tablespoon butter, melted
- 1 teaspoon kosher salt
- Preheat oven to 475° F.
- Cut a thin slice off the bottom of each potato so they lay flat.
- Using a knife make about 20 slices ( ¼-inch deep) lengthwise from end-to-end across the tops of the potatoes, making sure not to cut all the way through. Leave about a half an inch on the bottom of the potato un-cut.
- Mix the butter and oil in a bowl.
- Place the potatoes on a baking sheet, brush with half of the olive oil/ butter mixture, sprinkle with salt and bake for 30 minutes.
- Brush the potatoes with the remaining oil/butter mixture and cook for an additional 45 minutes or until skin is golden and serve.