Sliced Baked Potatoes with Parsley Butter

• 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

1. Prick the potatoes a few times with a fork and bake them in the middle of a preheated 400F.
2. oven for 1 hour.
3. In a small saucepan melt the butter and stir in the parsley and salt and pepper to taste.
4. 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.

russet, butter, parsley

Taken from www.epicurious.com/recipes/food/views/sliced-baked-potatoes-with-parsley-butter-15342 (may not work)