How To: Make fanned russet potatoes brushed with oil

Mashed potatoes and baked potatoes are delicious, but SO tired. Serve your family something new and satisfying for dinner tonight by preparing these fanned russet potatoes. Brushed with oil for an extra crispiness and for color, these fanned potatoes are great served alone or alongside a juicy meat dish.

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.