THANKSGIVING PARSLEY LEAF POTATOES
Gourmet Nov 2003
3/4 stick (6T) unsalted butter, melted
8 Russet potatoes, scrubbed
16 fresh flat-leaf parsley leaves
Put oven rack in middle position and preheat oven to 450 degrees. Pour butter into large shallow baking pan (1" deep) and tilt to coat bottom. Working with 1 potato at a time, halve potatoes lengthwise, then put a parsley leaf on cut side of each potato half and season with salt. Put potatoes, cut sides down, in baking pan and roast (do NOT turn over) until undersides are golden and potatoes are tender, 45 minutes.
Gourmet Nov 2003
3/4 stick (6T) unsalted butter, melted
8 Russet potatoes, scrubbed
16 fresh flat-leaf parsley leaves
Put oven rack in middle position and preheat oven to 450 degrees. Pour butter into large shallow baking pan (1" deep) and tilt to coat bottom. Working with 1 potato at a time, halve potatoes lengthwise, then put a parsley leaf on cut side of each potato half and season with salt. Put potatoes, cut sides down, in baking pan and roast (do NOT turn over) until undersides are golden and potatoes are tender, 45 minutes.