Monday, October 13, 2008

Razorback Potatoes


6 baking potatoes
salt and pepper to taste
½ cup butter or margarine
½ cup grated Parmesan cheese
½ cup dry bread crumbs
paprika as garnish

Preheat oven to 450 F. Generously grease a large shallow baking dish; set aside.
Peel potatoes. Starting at one end, cut ¼ inch slices WITHOUT CUTTING ALL THE WAY THROUGH. Slices will fan out slightly.
Place potatoes in baking dish, cut-edge up. Sprinkle with salt and pepper.
Dot with butter.
Bake for 20 minutes, basting occasionally with butter from bottom of dish.
Meanwhile, in a small bowl, mix Parmesan cheese and bread crumbs.
Remove potatoes from oven. Sprinkle cheese-bread crumb mixture between potato slices and over top. Bake 25 to 30 minutes longer, without basting, or until golden brown and tender. Sprinkle with paprika.

Makes 6 servings.

File #R003

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