Sliced Baked Potatoes With Parsley Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| March 1992 | 1 | Servings | ||
INGREDIENTS
| 6 | Russet, baking potatoes | |
| plus 2 additional | ||
| potatoes if | ||
| planning to make | ||
| the salmon cakes | ||
| recipe follows | ||
| 3/4 | Stick unsalted butter, 6 | |
| tablespoons | ||
| 2 | T | Minced fresh parsley leaves |
INSTRUCTIONS
Prick the potatoes a few times with a fork and bake them in the middle of a preheated 400F. 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. Makes 6 Servings. Gourmet March 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2840
Calories From Fat: 834
Total Fat: 94.8g
Cholesterol: 244mg
Sodium: 290mg
Potassium: 11485.6mg
Carbohydrates: 449.5g
Fiber: 49.6g
Sugar: 22.4g
Protein: 55.8g