|3||tablespoons||parsley leaves||or chives, or thyme, or sage, fresh, chopped|
|1 1/2||tablespoon||parmesan, parmigiano-reggiano cheese, grated|
TO OVEN BAKE:
Peel potatoes if the skin is tough; otherwise scrub and rinse.
Cut the potatoes into thin slices but not all the way through.
Use the handle of a wooden spoon to prevent the knife from cutting all the way.
Put the potatoes into a baking dish and slightly "fan-out" the slices.
Sprinkle with salt and herbs then drizzle with butter.
Bake potatoes at 425 degrees for about 50 minutes.
Remove from the oven and sprinkle with cheeses.
Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside.
Check with a fork.
TO MICROWAVE BAKE:
Prepare potates as above, place potatoes in a microwave safe dish or pan.
Sprinkle with melted butter and chopped parsley, chives or sage.
Microwave on HIGH for 10 minutes, rearranging the potatoes after 5 minutes.
Let potatoes "rest" for 5 minutes.
Sprinkle with cheeses.
Microwave for another 4 to 6 minutes on HIGH power until cheeses are melted and potatoes are soft.
Sprinkle with salt.
Serve with meat, fish or poultry dishes or as a main dish with a salad.
First published: 1996-01-27 last updated: 2013-11-26
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