Sides » Fancy Fanned Potato
Give a plain baked potato the diva treatment by creating a fanned effect. So simple, yet so pretty. Tess Gittleman demonstrates a family favorite by making tiny ¼" slices crosswise along the length of a peeled russet potato. Brushing with oil before and during baking gives the potato a golden-brown sheen and a final 5 minutes under the broiler makes it crispy. The result is a chip-like effect ready to serve with freshly-grated Parmesan cheese and sliced scallions or a side of sour cream for dipping.