Prep 8 mins
Cook 1 hr
Great with a big juicy steak!
- 4 large baking potatoes
- 2 tablespoons butter, melted
- 1⁄4 teaspoon paprika
- 1 tablespoon minced parsley
- salt and pepper
- Cut potatoes in half lengthwise.
- Cut slices widthwise almost through to the peel.
- Place in shallow baking pan.
- Drizzle with butter, paprika, parsley, salt and pepper.
- Bake, uncovered at 350* for 1 hour.
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!
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!
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.