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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
Method
- Prick the potatoes a few times with a fork and bake them in the middle of a preheated 400F.
- 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.
