When I am looking for a side dish that will round out a main course, I often fall back on this standby recipe. The potatoes are sliced crosswise to give a fanned appearance, dusted with Parmesan cheese, and baked until crispy brown. This is one of those recipes that you will find easy to make and pretty to present on a plate. You can garnish the potatoes with different cheese toppings, olive oil instead of butter, and your own signature herbs.

I first called them "accordion potatoes" (because they looked a bit like the instrument) but somehow "potato fans" seem more appealing. They are sometimes called Hasselback Potatoes, too, as the name comes from the Swedish restaurant where they were first popularized. No matter what you call them, I love the fact that these crispy, accordion-like potato fans can brighten up most any simple entree.

Once you've mastered this recipe and its slicing technique that avoids going all the way through the potato, you may want to try it with yams or sweet potatoes. Remember that the time will vary based on the potato variety and size that you are cooking.

Using a wooden spoon or a skewer inserted horizontally 3/4 of the way down, you'll find the potato holds together beautifully. Brushing the potatoes with melted butter gives them a rich, crispy crust. You can add flavorings like fresh thyme leaves, rosemary or sage to flavor the butter if you want a pronounced herb flavor. Serve these with any simple main course like grilled or roasted chicken, roast beef, fish or steak.

Roasted Potato Fans

Serves 6

6 small to medium baking potatoes

1/4 cup melted unsalted butter

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons freshly grated Parmesan cheese

Fresh thyme, rosemary or parsley leaves for garnish

1. Preheat oven to 425 F.

2. Peel potatoes, and immerse in cold water to prevent them from darkening.

3. When ready to roast, dry potatoes well. Place potato on wooden spoon or skewer the potato lengthwise 3/4 of the depth of potato.

4. Beginning 1/2 inch from each end of the potato, slide the knife crosswise into the potato at 1/8-inch intervals. The cuts will go only 3/4 of the way through the potato if you use the spoon or skewer as an aid. This will allow the potatoes to resemble fans when baked.

5. Spray a baking dish with oil, and arrange potatoes sliced side up in the baking dish. Brush with half the melted butter and sprinkle with salt and pepper. Bake for 30 to 45 minutes depending upon their size.

6. Baste with remaining butter, and dust with Parmesan cheese. Continue roasting 15 to 20 minutes more or until the potatoes are tender, cooked on the inside, golden brown and crispy on the outside and have a fanned appearance.

7. Garnish with herbs, if desired. Serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)