Recipe(tried): Anna Potatoes - another French version

I've gone around in circles about Anna Potatoes with Chefs and the bottom line is recipes evolve and change for whatever reson. I've seen them done many different ways. But how I think you had them might be as follows.

Peel a Idaho baking potato and shape it in a rectangle. Now "round off" the four corners with a paring knife.

Get two bamboo Chop sticks and place them 1/2 inch apart. Place your potato long ways on the skewers. The potato should be elavated off the surface of the cutting board.

Now take a thin bladed knife and slice the potatoes as thick or thinly you desire BUT don't slice all the way down to the bamboo skewer. The skewer keeps your knife from making a complete cut all the way through the potato. This method will result in an accordion effect for presentation. So your going to keep each potato in one actual piece but it will lok like it is sliced .

So cut how many potatoes portions you need line them up in a baking dish and pour chicken stock in your dish maybe 1/2 to 1/3 up the side of the potato season stock with s&p add sprig of
Rosemary sprinkle with paprika and top w/ parmesan chheese cover with foil that has been sprayed w/ food release spray oil stuff. And cook in a hot oven atleast and hour or until potatoes are tender there should be a little stock left in the dish but most should evaporate or be absorbed into the potatoes.

I hope my rambling on was'nt to confusing and good luck!!