This hearty side dish is the perfect accompaniment to a barbecue spread. Baked with butter and oil and topped with bacon and cheese, these potato fans are sure to be a hit with children and adults alike.
If you fancy baking these beauties but prefer lighter meals, serve them as a main meal with a side of salad and green vegetables.
The recipe is from Texan BBQ by Robert Louis Murphy (New Holland Publishers Australia, $45).
Robert and his daughter Lynzey competed in the 2015 series of My Kitchen Rules
2 slices streaky bacon
5 oz (150 g) extra virgin olive oil
4 medium potatoes, skin on
4 oz (125 g) butter, melted
2 teaspoons salt
1⁄2 teaspoon pepper
1⁄4 teaspoon cumin
1⁄4 teaspoon parsley or thyme
5 oz (160 ml) Parmesan cheese, grated
5 oz (160 ml) cheddar cheese, grated
8 oz (250 g) sour cream (optional), to serve
Cook bacon in a frypan lightly greased with 1 oz (30 g) of olive oil until crispy. Cool, crumble and set aside.
Wash potatoes thoroughly. Slice a thin strip off the bottom of each potato so they sit flat.
Slice through each potato 15–20 times, but don’t slice all the way through. The potato is supposed to fan out from the bottom, so you need the bottom part of the potato to hold the fan.
Whisk together the butter with the remaining oil in a bowl. Salt and pepper to taste. Drizzle or brush the potato surface with half the butter and oil mix.
Place potatoes on a greased baking tray and cook for about 30 minutes or until potatoes are cooked through.
Remove and brush potatoes with the rest of butter and oil. Add the bacon and herbs with the cheese on top.
Cook until potatoes are crispy and fan out a bit and the cheese has melted on top.
Serve hot with sour cream if you wish or your favorite accompaniment.
NOTE There are all kinds of things you can add to this recipe–diced sausage, chili, chopped fresh tomatoes, onion, or anything else you can think of.