Preheat the oven to 425°F. Slice the bottom off potatoes so that they sit on your cutting board. (Don't you roll away potato!)

Place two chopsticks or pencils (from your kid's school bag) and place them on both side of the resting potato. The chopsticks are going to prevent you from completely slicing the potato - hence the fans. They are your friends. Trust them. [Look at the pics to help you]

Cut crosswise at about ⅛ inch (2-3mm) intervals, cutting to within ¼ inch at the bottom guided by your friends (read chopsticks). Place the potatoes in cold water to prevent them from turning brown (brown potatoes are not so tempting). [Look at the pics to help you]

When all the potatoes are fanned, wash them thorough under cold running water. Try to wash away all excess starch. Open up the slits a bit with your fingers and let the running water flow. Yukon potatoes with less starch will need less washing.

Drain water completely and pat them dry with your kitchen towel. Dry potatoes will crisp up better.

Mix olive oil, salt and pepper in a separate bowl. Add the mix slowly to the potatoes trying to get it in between the slits.

Arrange the potatoes on a foil lined sheet pan with the cut side up. Put the small piece of potato that you sliced off in the very beginning underneath. This will help the potato to open up like a fan.

Cover the potatoes with foil and bake for 30 min. Remove the foil and bake for another 15 min until they are tender and golden and crisp on top. Remove from oven. Sprinkle some black pepper and lime juice and serve hot.

TIP: #1 After slicing the potatoes, with your thumb press the potatoes from the flat side to open up the fan.2 You can prepare the potatoes (slicing and washing) ahead and store them in cold water.