Serves: 6
Total Calories: 285
Preheat oven to 450°. Generously grease a large shallow baking dish set aside. Peel potatoes to a uniform size. Starting at one end, cut 1/4 -inch slices without cutting all the way through to the bottom (slices will fan out slightly). Place potatoes, cut-edge up, in baking dish. Sprinkle with salt and pepper. Dot with butter.
Bake for 20 minutes, basting occasionally with butter from bottom of dish. Meanwhile, in a small bowl, mix Parmesan cheese and bread crumbs. Sprinkle between potato slices and over top. Bake 25 to 30 minutes longer, without basting, or until golden brown and tender. Sprinkle with paprika.
This Razorback Potatoes recipe is from the Potato Lover's Cookbook Cookbook. Download this Cookbook today.
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