Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Another fancy spud for ya...

RRPRRP Posts: 16,811
edited 2:40PM in EggHead Forum
In the past I have shared this picture of the fancy potato balls I make using a melon baller. IMG_0758.jpg

Well this week the April/May issue of Cook's Country had a recipe for Baked Potato Fans that I tried last night that will be a keeper for company!

Starting with an Idaho baker I sliced a piece off length wise so it was flat on one side and then marked off every 1/4".
The chop sticks on each side made for even depth of each slice.

Gently fanning it like this allowed much of the watery starch to be rinsed out.

Then into the microwave for 6 minutes to soften it up and then (here's were I cheated, but it can be done in a dedicated egg next time) into the oven for 20 to 25 minutes at 450°. Note how it started to fan out as each "blade" cooked.

Next came a mixed topping wedged between the fans of bread crumbs, butter, shredded Monterey Jack cheese , fresh Parmesan, paprika, garlic powder and S & P.
That went back in the oven (or BGE) to melt and get a tad crusty.

The end result made a nice presentation as well as being tasty.
Dunlap, IL


  • Little StevenLittle Steven Posts: 27,583
    That is a great idea! I often do bakers sliced almost all the way through with thin onion slices in each slit. It is a pain to keep from cutting right through.



    Caledon, ON


  • Austin SmokerAustin Smoker Posts: 1,467
    VERY cool idea makes for a cool presentation! Thanks for the step by step pictorial.
  • Ron, Looks great! Got to go fire up the BGE [me hungry again ] :)
  • dblRdblR Posts: 75
    Thanks for the ideas!! I am off to the store for some bakers!
    Thanks again for your inspiration and help over the years.

    Yours in green smoke.
  • RRPRRP Posts: 16,811
    I failed to mention the need to salt and pepper and to brush EVOO on the tators before the trip into the oven or egg. Also as for the Bread Crumb Topping for 4 potatoes:

    2 T unseasoned bread crumbs
    4 T unsalted butter melted
    1/2 c shredded Monterey Jack cheese
    1/4 c grated Parmesan cheese
    1 t paprika
    1/2 t garlic powder
    salt & pepper
    Dunlap, IL
  • RRPRRP Posts: 16,811
    Me too...I smokin & eggin a nice big meatloaf and serving with fresh green beans and new potatoes. I call it a farm hand meal since I woof it down like I spent the day at hard labor!
    Dunlap, IL
  • Mike in AbitaMike in Abita Posts: 3,302
    Thanks for the tip. Looks like good eats.
  • I made that last week it was a keeper like you said.
    My Best,
    Ross :)
  • ILL--EGGERILL--EGGER Posts: 478
    That's the best lookin' spud fan I've ever seen Ron, first spud fan, but definitly the best looking regardless!
  • BobSBobS Posts: 2,485
    I have done that before, but just had to guess on the depth of the cuts. That is a really great idea.
  • JeffersonianJeffersonian Posts: 4,244
    Ooo....that IS fancy. I got this one bookmarked!
  • Beanie-BeanBeanie-Bean Posts: 3,092
    I like the chopsticks idea to even out the slicing depth. Great looking potato! Thanks for the detailed recipe.
  • RascalRascal Posts: 3,383
    Looks great! I prepare baby reds in a similar fashion using the hassleback method.

  • Fossil FrankFossil Frank Posts: 285
    That's the one! I'm pretty bad on the computer.Thanks
    Frank from Indiana
Sign In or Register to comment.