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Roasted Fan-Shaped Potatoes

Rated as 4.32 out of 5 Stars

"These wonderful oven-roasted potatoes are very pretty to serve--the partially cut slices spread out in the shape of a fan. Folks at a potluck can easily take as many slices as they want. I especially like these potatoes with ham, roast pork or beef. --Eunice Stoen Decorah, Iowa"
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1 h 5 m servings
Original recipe yields 12 servings


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  1. With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at the bottom. Place potatoes in a greased shallow baking dish. Sprinkle with salt; brush with 1/4 cup butter. Bake, uncovered, at 425 degrees F for 30 minutes.
  2. Brush potatoes with remaining butter and sprinkle with bread crumbs. Bake 20 minutes longer. Sprinkle with Parmesan cheese. Bake 5-10 minutes more or until potatoes are tender and golden brown.


Read all reviews 19
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One trick you might want to try is go to your local home supply store and by a 1/4" oak dowel cut into two 12" pieces...then lay one on each side of the potato and make your cuts...and the dowel...

Great side dish! You can add herbs to the potatoes for more flavor. I added garlic, rosemary, and thyme. I also used italian style bread crumbs which go great with the parmesan cheese.

Good, added xtra butter and green onion. Easy way to cut potatoes is to place on a wooden spoon and slice the sides keep you from cutting all the way through

I used a crinkle cutter on the potatoes and added rosemary, thyme, oregano & garlic to the parmesan. They turned out more flavorful and the added spices added a bit of color. I also took baby ca...

I've been making these for several years. They are a nice change. I add garlic to the butter, and I make sure to seperate all the potatoe sections when putting in the bread crumbs. My kids li...

Mmmmmmm, Spunky Buddy loooooooved these potatoes.

As was mentioned...get dowels or use a wooden spoon on each side of the potato and it will prevent cutting thru. I have been making these for years and do them often

Easy and quick side dish. I skipped the breadcrumbs, flipped them twice (every 15 minutes) and buttered again on the second flip, used Spike and ground pepper to flavor. They look good, too. ...

Good, but I'm not sure the extra work is really worth the final result. That being said, we did enjoy these. There was nothing bad about them, but if I make these again, I will probably skip the...