Golden Potato Fans with Gorgonzola Dipping Sauce

Found these on another pin and they looked so delicious that I had to try them myself. We modified the recipe a bit (or course) and I’ll tell you what…this is one of the best things I’ve ever tasted! This technique makes a beautiful presentation, and would be a fun little appetizer if done with baby golds or reds, served over a schmear of the sauce.

I tried both peeled and unpeeled, and both were great (I liked the unpeeled just a bit better.) I’ve combined the pictures of both for this post.

So simple…just wash and peel (or not) your potatoes, I used Yukon Golds because that’s what I had in the basket, but russets might turn out even better.

Slice each potato, width-wise, almost all the way through, every 1/4-1/2 inch.

Preheat your oven to 425F

Combine (for each potato) a tsp. of olive oil, a Tbsp. of butter, some sea salt, garlic, and fresh pepper (to taste) in a measuring cup and nuke until melted. Stir well, and drizzle 1/2 of the mixture over top of the potato, making sure to get some of the goodness down into those crevices, and then bake @ 425F for about 60 minutes.

Check them at 45 minutes and if the tops start getting too brown, tent them loosely with a small piece of foil.

TIP: If you’re watching your fat intake, reverse the proportions of butter to olive oil, or omit the butter altogether.  Also, next time I’m going to add some very thin slices of fresh garlic clove, 1-2 between each slice.

Remove them from the oven, let rest about 5 minutes, then drizzle with remaining compound butter.

Serve with ketchup, or (my favorite) a chilled bleu cheese dressing, or a fresh Gorgonzola Dipping Sauce (see recipe below).

Seriously, you gotta try this…so easy, and SO good!

Chef Perry

Gorgonzola Dipping Sauce

1/2 cup heavy cream
1/2 cup sour cream (I like Mexican-style Crema)
2 oz crumbly Gorgonzola or Bleu Cheese (not creamy)
1 Tbsp. freshly grated Asiago
Dash kosher salt
Dash freshly ground black pepper
1 Tbsp. minced fresh parsley (opt)


Bring the heavy cream to a simmer in a medium saucepan over medium-high heat.

Off the heat, add the Gorgonzola, Asiago, salt, pepper, and parsley. Whisk rapidly until the cheeses melts.

Allow to chill before serving, stirring occasionally.