RUSSET POTATO DESSERT RECIPES

Steps:

• Throughly wash the potatoes with the skins intact. Chef's Note: To keep the cooking stable, choose potatoes of uniform size and shape. Chef's Note: Some people remove the skin, but I prefer to leave the skins on.
• Slice a small section off the bottom of the potato. This serves two functions: One, it will keep the spud from rolling around, and two, when they bake it helps the slices to fan out.
• Use a sharp knife and cut the fans into the potato, crosswise, and about 1/4 thick, leaving about 1/4 of the bottom intact. Rinse in cold water and allow to air dry for about an hour. Chef's Note: During the drying process see if you can gently begin to fan out the potato slices.
• Add the parmesan cheese, breadcrumbs, 1 tablespoon of the melted butter, and paprika into a small bowl and then mix until throughly combined.
• Take 3 tablespoons of the melted butter, and brush into each of the potatoes; making sure to get in in-between each one of the fan slices.
• Take the breadcrumb mixture, and pat 1/4 on the top of each of the potatoes. Sprinkle the tops with some big flakes of sea salt... to your taste.
• Place a rack in the lower position, and preheat your oven to 430f (220c).
• Place the potatoes in a lightly oiled baking dish, cover with foil, and then bake, covered, for about 40 minutes. Chef's Note: At the CIA we used an arched baking rack, so the potatoes didn't bake on a flat surface, and the arch in the rack helped to fan out the slices... neat trick.
• Remove foil, and continue baking for about 15 additional minutes, or until the skin turns crispy.
• Plate/Prepare This is, of course, a side dish, so use it as your one starch in just about any meal. As a matter of fact, I've taken these out of the oven, smothered them in my homemade chili recipe, and made it a meal... Keep the faith, and keep cooking...