• 6 baking potatoes, approximately 4-inches long and 2-inches wide
• 1 Tbsp. soft butter
• 3 Tbsp. melted butter
• 1 tsp. salt
• 2 Tbsp. dry bread crumbs
• 2 Tbsp. grated Parmesan cheese

1. Preheat oven to 425 degrees.
2. Peel the potatoes and drop them into a bowl of cold water to prevent them from discoloring.
3. Place 1 potato at a time on a wooden spoon large enough to cradle it comfortably, and beginning at about 1/2-inch from the end, slice down at 1/8-inch intervals. The deep, curved bowl of the wooden spoon will prevent the knife from slicing com pletely through potato.
4. Drop each semi-sliced potato back into the cold water.
5. When you are ready to roast them, drain the potatoes and pat them dry with paper towels.
6. With a pastry brush or paper towels, generously butter a baking dish large enough to hold the potatoes side by side in one layer and arrange them in it cut side up.
7. Baste the potatoes with 1 1/2 tablespoons of the melted butter, sprinkle them liberally with salt, and set them in the center of the oven.
8. After 30 minutes sprinkle a few of the bread crumbs over the surface of each potato, baste with the remaining melted butter and the butter in the pan, and continue to roast another 15 minutes, or until the potatoes are golden brown and show no resistance when pierced with the tip of a sharp knife.
9. Sprinkle the Parmesan cheese over the potatoes 5 minutes before they are done.