¼cupfinely chopped fresh parsley (flat leaf or curly)
½teaspoonKosher salt
½teaspoonground black pepper
½cupfreshly grated PeccarinoRomano, Parmesan or similar hard white cheese
1galloncold water
2Tablespoonslemon juice
Instructions
Heat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
On the stove top, melt the butter in a small saucepan over medium heat. Stir in the parsley, salt, and pepper and set aside.
Wash and peel the potatoes. As you peel them, place them into a gallon of cold water that's been mixed with a 2 Tablespoons of lemon juice. Doing so will prevent them from turning brown as you peel the rest of the potatoes.
Remove one potato from the water and pat dry. Using a sharp knife, make thin slices in the potato to a depth of about 3/4 of the way down. Do NOT cut all the way through the potato. This is what gives the potato a fan effect during the cooking process. Place the potato onto the prepared baking sheet and use a pastry brush or spoon to cover the potato with the melted butter mixture. Repeat with this step with the remaining potatoes.
Bake in the heated oven for 20 minutes. Carefully remove the pan from the oven and sprinkle some grated cheese over the top of each potato. Place back into the oven for another 15-20 minutes, or until the cheese has melted and browned lightly and the potato is tender.