Skip to main content
Epicurious
Gourmet

Sliced Baked Potatoes with Parsley Butter

4.4

(4)

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

  1. 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.

TagsRusset PotatoPotatoRoot VegetableVegetableParsleyHerbs & SpicesSideDinnerGluten FreeNut FreeVegetarianWeeknight Meals5 Ingredients or FewerEasyOven BakeGourmet
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like José Andrés’s paella and not one but two chicken stir-fries.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.