Name: Sliced Baked Potatoes with Parsley Butter
Yield: Makes 6 Servings
Ingredients: 6 russet (baking) potatoes, plus 2 additional potatoes if planning to make the salmon cakes (recipe follows); 3/4 stick (6 tablespoons) unsalted butter; 2 tablespoons minced fresh parsley leaves

Recipe information

Yield
Makes 6 Servings

Ingredients

6 russet (baking) potatoes, plus 2 additional potatoes if planning to make the salmon cakes (recipe follows)

3/4 stick (6 tablespoons) unsalted butter

2 tablespoons minced fresh parsley leaves

Preparation

Prick the potatoes a few times with a fork and bake them in the middle of a preheated 400°F. oven for 1 hour. In a small saucepan melt the butter and stir in the parsley and salt and pepper to taste. Cut the warm baked potatoes crosswise into 1/4-inch-thick slices, arrange the slices, overlapping them, on plates, and drizzle each serving with some of the parsley butter.

TagsRusset Potato Potato Root Vegetable Vegetable Parsley Herbs & Spices Side Dinner Gluten Free Nut Free Vegetarian Weeknight Meals 5 Ingredients or Fewer Easy Oven Bake Gourmet

Recipe notes

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