Crispy Baked Potatoes
This baked potatoes recipe came from my mother. It is easy and absolutely scrumptious. Cutting slits in the potatoes allows the butter to soak into the inside and crisps the edges as they bake. You can use any herbs or spices you prefer. Other cheeses, such as cheddar, can be used instead of or in addition to Parmesan. Serve as a delicious alternative to regular baked potatoes for a family dinner, special occasion or entertaining.
- 4 medium-sized potatoes, scrubbed (see notes below)
- Salt and pepper to taste
- 2 to 3 tablespoons melted butter, preferably unsalted
- Dried herbs to taste, such as parsley, chives, thyme or rosemary
- Freshly grated Parmesan cheese
Preheat oven to 425° F. Cut potatoes into thin slices without cutting all the way through. (This is easily accomplished by placing the potato on a large cooking spoon before slicing. The sloped edges of the spoon will prevent the knife from cutting all the way to the bottom of the potato.) Place the potatoes in a baking dish in one layer with a little space in between each. Fan the slices slightly. Sprinkle with salt, pepper and drizzle with butter, being certain it gets in between the slices and all over the surface. Sprinkle with the herbs, again getting some between slices. Bake until potatoes are fork tender inside, about 50 minutes depending on the size. Sprinkle with the cheese and bake for another 10 minutes or until lightly browned.
Notes: My favorite potato for baking is the Yukon gold, but any boiling or waxy variety will work in this recipe. In my opinion, russet potatoes are too dry and thick-skinned for this preparation.