Fanned potatoes bring cheers from the hungry

I admit to potato love. Often when ordering from a restaurant menu, it’s the potato side dish accompanying the entree that makes up my mind. Rather than ordering the luscious chicken with rice pilaf, I most likely would choose the duck breast. Why? A fragrant gratin of potatoes oozing with cream and Gruyere cheese complements the bird.

Last week on my home delivery of groceries, instead of the four large russets that I’d ordered, I received a plastic netbound bag of about 20 mediumsize baking spuds. No problem. They will be perfect to peel, slice part way down and bake to fork tenderness until they form fancy fans.

Fanned Potatoes

Yield: 12 whole potato servings or 24 half-potato servings INGREDIENTS

1 tablespoon butter

4 tablespoons extra-virgin olive oil 2 medium garlic cloves, peeled, smashed

5 pounds russet (baking) potatoes, about 12 of medium size, peeled, rinsed Approximately 20 small, fresh bay leaves

About 3⁄4 cup sodium-reduced chicken broth or vegetable broth Seasoned salt, such as Lawry’s

DIRECTIONS

1. Adjust oven rack to middle position. Preheat oven to 385 degrees. In a large skillet or heavy-bottom, flameproof roasting pan, heat butter and olive oil on medium-high heat. When butter melts, add garlic and cook 30 seconds. Remove from heat.

2. Make crosswise slices in potatoes about 1⁄8 inch apart, but don’t cut all the way through. There are two approaches that work well. Either place potato in the well of a large wooden spoon and make the cuts (the sides of the spoon’s bowl will prevent you from cutting all the way through). Or, on a cutting board, place a chopstick on either side of the potato (the height of the chopstick will prevent you from cutting all the way through). Insert one or two bay leaves in each sliced potato.

3. Pour broth in skillet or roasting pan (use caution; it may spatter). Add potatoes in a single layer, placing them so the sliced side is up. Using a large spoon, ladle broth mixture over the tops of potatoes.

4. Lightly season with seasoned salt (more salt will be added later; this is primarily for color). Place in preheated oven and cook until potatoes are tender, about 30-40 minutes.

5. Remove from oven (if using skillet, remember that the handle is very hot). Move oven rack to position about 8 inches from broiler element. Turn oven to broil. Spoon pan juices over potatoes and season with coarse salt. Broil potatoes until nicely browned, 2-3 minutes. Turn on oven light and watch carefully because they can burn easily.

COURTESY OF NICK KOON out on rimmed baking sheet and place in 350-degree oven until lightly toasted, about 3-4 minutes. Other toasted nuts can be substituted, such as toasted pecans, coarsely chopped. 1. In a 1-quart saucepan, place cocoa, cornstarch and salt; stir to combine. Add just enough milk to make a smooth paste. Gradually stir in agave or sugar and the remaining milk. 2. Cook over medium heat, stirring constantly, Chocolate Almond Pudding can be made vegan by substituting almond milk for regular milk.

FILE PHOTO Fanned Potatoes, cut not-quitethrough and with a bay leaf inserted, fan out as they bake. Coarse salt (kosher or sea), to taste