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.
