America's Test Kitchen

Have you heard about America's Test Kitchen?

It's a tv show on pbs, with a website, and provides cookbooks.

I think they are a magazine too.

Sara told me about it, and I've loved it ever since.

They test out the best ways to make something.

At what temperature, for how long, using what kitchen equipment, etc.

They taste test the best canned tuna,

and they test kitchen equipment to help us know which is the best blender to buy, etc.

They even show us the science behind the ingredients we use.

It's like the ultimate Consumer Reports for all things cooking.

It's helpful and a great resource.

I just recently watched the show make these Potato Fans.

I'm excited to try them soon, someday.

Crispy Baked Potato Fans (Serves 4)

To ensure that the potatoes fan out evenly, look for uniformly shaped potatoes.

INGREDIENTSBread Crumb Topping

• 1slice hearty white sandwich bread, torn into pieces
• 4tablespoons unsalted butter, melted
• 1/2cup shredded Monterey Jack cheese
• 1/4cup grated Parmesan cheese
• 1teaspoon paprika
• 1/2teaspoon garlic powder
•  Salt and pepper

Potato Fans

• 4russet potatoes, scrubbed
• 2tablespoons extra virgin olive oil
•  Salt and pepper

INSTRUCTIONS

• 1. For the bread crumb topping: Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread in food processor until coarsely ground. Bake bread crumbs on rimmed baking sheet until dry, about 20 minutes. Let cool 5 minutes, then combine crumbs, butter, cheeses, paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. (Bread crumb topping can be refrigerated in zipper-lock bag for 2 days.)
• 2. For the potato fans: Heat oven to 450 degrees. Following photos 1 to 3 at left, cut 1/4 inch from bottom and ends of potatoes, then slice potatoes crosswise at 1/4-inch intervals, leaving 1/4 inch of potato intact. Gently rinse potatoes under running water, let drain, and transfer, sliced-side down, to plate. Microwave until slightly soft to the touch, 6 to 12 minutes, flipping potatoes halfway through cooking.
• 3. Arrange potatoes, sliced-side up, on foil-lined baking sheet. Brush potatoes all over with oil and season with salt and pepper. Bake until skin is crisp and potatoes are beginning to brown, 25 to 30 minutes. Remove potatoes from oven and heat broiler.
• 4. Carefully top potatoes with stuffing mixture, pressing gently to adhere. Broil until bread crumbs are deep golden brown, about 3 minutes. Serve.

PREPPING BAKED POTATO FANS

These potatoes may look difficult to make, but we found a few simple, no-fuss tricks to ensure perfect potato fans every time.

• 
  1. Trim 1/4-inch slices from the bottom and ends of each potato to allow them to sit flat and to give the slices extra room to fan out during baking.
• 
  2. Chopsticks provide a foolproof guide for slicing the potato petals without cutting all the way through the potato.
• 
  3. Gently flex fans open while rinsing under cold running water; this rids the potatoes of excess starch that can impede fanning.