Yukon Gold Potato Fans

Weelicious's picture

Jul. 18, 2012

Being the potato aficionado that I am, I present you with one of my favorite tuber recipes, Potato Fans spotlighting the gorgeous Yukon Gold potato. Yukon Golds have a creamy texture which produce superior mashed potatoes. Not wanting to disparage my old friend, the Russet, you can totally substitute them in this recipe. They'll be equally tender inside and crunchy outside.
These potato fans are a fun change of pace from the regular baked potatoes we're used to see sitting next our steaks, are just as easy to prepare, and a great way to fill your family's bellies, especially when you're on a budget!Check out this video, which shows you just how simple they are to prepare!


Yukon gold potatoes/Russet potatoes 4 Medium
Olive oil 1 Tablespoon
Butter 1 Tablespoon , melted
Salt 1 Teaspoon



1. Preheat oven to 475° F.


2. Cut a thin slice off the bottom of each potato so they lay flat.

3. Using a knife make about 20 slices ( ¼-inch deep) lengthwise from end-to-end across the tops of the potatoes, making sure not to cut all the way through. Leave about a half an inch on the bottom of the potato un-cut.

4. Mix the butter and oil in a bowl.

5. Place the potatoes on a baking sheet, brush with half of the olive oil/ butter mixture, sprinkle with salt and bake for 30 minutes.

6. Brush the potatoes with the remaining oil/butter mixture and cook for an additional 45 minutes or until skin is golden.


7. Accompaniments and seasoning ideas: herb mixtures like parsley, thyme & oregano; a southwestern blend of cumin, oregano, and chili powder; or even nutritional yeast

8. Serve as a side dish or with dipping sauce.

Recipe Summary

Cook Time: 75 Minutes
Ready In: 75 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 160Calories from Fat 60

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 485 mg20.21%

Total Carbohydrates 26 g8.7%

Dietary Fiber 3 g12%

Sugars 3 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet