Total Time
1hr 8mins
Prep 8 mins
Cook 1 hr

Great with a big juicy steak!


  1. Cut potatoes in half lengthwise.
  2. Cut slices widthwise almost through to the peel.
  3. Place in shallow baking pan.
  4. Drizzle with butter, paprika, parsley, salt and pepper.
  5. Bake, uncovered at 350* for 1 hour.
Most Helpful

Moist and flavor filled; no extra butter or sour cream needed for these potatoes! I baked these at 350 degrees for 1 hour; then increased the temp to 400 degrees for another 20 minutes. They were a tad bit browned, which is how we like them. They were enjoyed by everyone at the dinner table. I made this with NY strip steaks, tossed salad with Inez's Italian Herb Salad Dressing and Titanium Chef's Captian Blue Grill-Roasted Onions (which were actually oven baked, along side of Inez's potatoes). Thanks again, Inez!

TheDancingCook August 19, 2002

Absolutely delicious! Nice change on plain baked potato. Followed the recipe exactly! The only thing I did extra was to sprinkle some parmesan cheese on top when it was on my plate! Even the 2 year old I watch loved them! She will usually only eat french fries! Definitely a keeper. Thanks Inez!

Lilladyc August 02, 2002

This recipe has been a family favorite since I was a child. The only thing that is different about my recipe is that you cut the potatoes in both directions to create a grid pattern (and don't cut quite as deep). The potatoes are simple and luscious, a great accompaniment to any meal.

Caryn August 20, 2002