Give a plain baked potato the diva treatment by creating a fanned effect.  So simple, yet so pretty. Tess Gittleman demonstrates a family favorite by making tiny ¼" slices crosswise along the length of a peeled russet potato. Brushing with oil before and during baking gives the potato a golden-brown sheen and a final 5 minutes under the broiler makes it crispy. The result is a chip-like effect ready to serve with freshly-grated Parmesan cheese and sliced scallions or a side of sour cream for dipping.

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  Mashed Potatoes 3 Ways

  Hero: Brent Mimeault
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  Roasted Sweet Potatoes w/ Ginger, Honey & Cilantro

  Hero: Benjamin Hasty
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  Baked Potato

  Hero: Tess Gittleman
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  Blue Cheese Potato Skins

  Hero: JJ Gonson
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  Twice Baked Potatoes

  Hero: Bea Viera
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  Latkes

  Hero: Ellie Goldman