ROASTED FAN SHAPED POTATOES
12 large baking potatoes
1/2 teaspoon salt
1/2 cup butter or margarine, divided use
6 tablespoons dry bread crumbs
6 tablespoons Parmesan cheese
With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at the bottom. Place potatoes in a greased shallow baking dish. Sprinkle with salt, brush with 1/4 cup butter.
Bake uncovered at 425 degrees F for 30 minutes.
Brush potatoes with remaining butter and sprinkle with bread crumbs. Bake 20 minutes longer.
Sprinkle with parmesan cheese. Bake 5-10 minutes more or until potatoes are tender and golden brown.
Servings: 12
Source: Taste of Home magazine, June/July 2001
12 large baking potatoes
1/2 teaspoon salt
1/2 cup butter or margarine, divided use
6 tablespoons dry bread crumbs
6 tablespoons Parmesan cheese
With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at the bottom. Place potatoes in a greased shallow baking dish. Sprinkle with salt, brush with 1/4 cup butter.
Bake uncovered at 425 degrees F for 30 minutes.
Brush potatoes with remaining butter and sprinkle with bread crumbs. Bake 20 minutes longer.
Sprinkle with parmesan cheese. Bake 5-10 minutes more or until potatoes are tender and golden brown.
Servings: 12
Source: Taste of Home magazine, June/July 2001
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