Yield: 6 Servings
6 TB butter -- melted
2 lb red potatoes
2 ts dried basil* -- (2 TO 3)
¼ c Parmesan cheese -- freshly : grated
Cut the potatoes lengthwise into ½ inch thick slices. Without crowding the slices, place on a buttered baking sheet. Brush the tops of the slices with melted butter and sprinkle with the basil. Top with Parmesan cheese and a drizzling of melted butter. Bake in a preheated 375 Fdegree oven for 45 minutes.
*We often use rosemary or another herb, depending on what accompanies the potatoes.
Thyme and the River, Recipes from Oregon's Steamboat Inn by S. Van Loan and P. Lee, with M. Hoy Typos by Brenda Adams <adamsfmle@...>
Recipe By : Thyme and the River - Steamboat Inn From: Brenda Adams <adamsfmle@sprintmaidate: Sat, 26 Oct 1996 15:55:18 ~0700