Friday, November 1, 2013

Cheese & Herb Potato Fans

My son Devon saw this recipe in "Taste of Home" magazine and he asked me to make it as a side to our slow cooker roast beef, carrots and parsnips dinner....they are delicious!!  Just make sure that you allow enough time to properly bake the potatoes in the oven as they won't fan out unless they are perfectly cooked.  Use fresh herbs as they deliver the most flavour - we were lucky that all the herbs are still blooming in our garden...but with the change in the weather, it won't be for long!!

8 medium potatoes, scrubbed and dried
1/2 cup butter, melted
2 tsp salt
1/2 tsp black pepper
2/3 cup shredded cheddar cheese (I used goat marble cheddar)
1/3 cup shredded Parmesan or Peccorino cheese
2 tbsp minced fresh chives
2 tbsp minced fresh sage
2 tbsp minced fresh thyme
  • Preheat the oven to 425F.  With a sharp knife, cut each potato into 1/8" slices, ensuring you leave the slices attached at the bottom.  Gently fan potatoes slightly and place into a greased baking dish.
  • In a small bowl, mix butter, salt and pepper.  Drizzle over the potatoes.
  • Bake for 50 to 55 minutes or until potatoes are tender (they will fan out and the skins will look crispy!)  In a small bowl, toss cheeses with herbs.  Sprinkle over the potatoes and bake for an additional 5 minutes, or until the cheese is melted.
  • Serve and ENJOY!

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