Just a quick post today for a great potato side dish. These have everything I love in a potato dish: butter, crispy edges, fresh herbs, gooey cheese, did I mention butter and cheese?
The recipe at the end has quantities for 4 large potatoes, but this is a recipe I usually don’t measure for. You can use any kind of potato, peeled or unpeeled. I usually use unpeeled, but these red potatoes had skins that had seen better days, so off they came.
Start by cutting the potatoes into slices, but not all the way through. You want the bottom edge of the potato to remain intact. An easy way to do this is to place wooden spoons on either side of the potato as a cutting guide.
Cut until you hit the handle
Place your sliced potatoes in a baking dish. Melt butter and pour over the potatoes, using your fingers or a fork to get butter in between potato slices. Sprinkle with coarse sea salt (again trying to get some between the slices).
I love using fresh herbs with this, but in the winter I will often use dried Italian seasoning. Push a little between the slices. I used fresh oregano and thyme between the slices this time, and then sprinkled fresh chives over it all. The potato slices will open up more as they cook.
Bake at 400°F for 45 minutes, or until cooked through. Once or twice during cooking, spoon melted butter from the bottom of the pan over potatoes. Sprinkle with fresh grated Parmesan cheese and return to the oven for an additional 10 minutes.
Ooey-gooey-cheesy-crusty-herbed-potato goodness!
RECIPE:
Sliced Baked Potatoes with Herbs and Cheese
4 large baking potatoes
¼ cup melted butter (plan on 1 Tbs per potato)
1 tsp coarse sea salt
2-3 Tbs chopped fresh herbs (or 2-3 tsp dried):
try basil, thyme, oregano, chives, or Italian seasoning
¼ cup fresh grated Parmesan (other cheeses would be good as well)
Wash and dry potatoes; peel if desired. Cut into thin slices, but not all the way through the potato (use the handle of a wooden spoon placed alongside the potato to prevent cutting all the way through). Place potatoes in a baking dish. Sprinkle with butter, salt, and herbs, getting some between each slice.
Bake at 400°F for 45 minutes, or until potatoes are cooked through. Once or twice during cooking, spoon melted butter from the bottom of the pan over potatoes. Top with cheese and bake an additional 10 minutes.
NoEmptyChairs.me
No Empty Chairs 
GREAT recipe, I’ve tried these, but I didn’t use cheese, I can see now that it is a must.
LikeLike
I had to try these with our Sunday dinner last night and they were soooo good! I used Italian spices and canned parmesean cheese, so I can only imagine how good it will be with fresh spices and cheese. A keeper for sure! Thanks Kelly.
LikeLike
Can’t wait to try these with some fresh herbs!
LikeLike
I cant wait to try these with some fresh herbs!
LikeLike
Oh My! The potatoes look amazing. Thanks for sharing, I will try these very soon.
LikeLike
I’m gary and love to cook with nothing that seems ordinary and traditional. These potatoes I have made but sliced them all the way thru in very thin slices. I took your example of herb usage and parm cheese but I added 1/4 cup of half and half and 1/4 cup of milk. I put all the herbs and liquids together with 1 stick of butter and slowly cooked everything together, including the cheese. It became somewhat thick, which is what I was looking for and then baked them covered with foil at 400 for about 35 min. I then grated more cheese on top and turned thee oven to broil till everything was golden brown. They were absolutely perfect. . .and delicious!!
LikeLike
That sounds fabulous!
LikeLike
Thanks Kelly. I had it again just tonight.. It was good. . .again!
LikeLike
Thanks for the fresh insights
LikeLike
These are so good! Just made them with extra cheese and Italian spices. Thanks!
LikeLike
Pingback: Sliced Baked Potatoes
Yum! Looks cheesy and delicious.
LikeLike
Disappointed with this. The potatoes don’t seem to have cooked all the way through and they’re really dry.
LikeLike
This is very interesting, You are a very skilled blogger. I have
joined your rss feed and look ahead to searching for more of your fantastic post.
Also, I’ve shared your site in my social networks
LikeLike
can these be made a day ahead and warmed the next day adding the cheese then?
LikeLike
That should work great to prebake and then add the cheese the next day.
Sent from my iPhone
>
LikeLike
Thank you, Merry Christmas. Will let you know how they turn out, they looks pretty darn good right now, can’t wait to try them.
LikeLike
Will try it in the microwave and let you know how it works.
LikeLike
Can’t wait to try these taters!
LikeLike
Can’t wait to try this, maybe today, it’s too cold to do anything outside…..!
LikeLike
Pingback: Recipe #17 Sliced Baked Potatoes With Herbs and Cheese | Delights from Rae
For how long?
LikeLike
Omg! I tried these tonight and I ABSOLUTELY LOVE them! I used ‘faux dry hidden valley ranch’ instead of an Italian seasoning, they were amazing!!!! Will be doing again. because my boyfriend Scott loved them as week! Super easy and quick!
LikeLike
What type of potato should I use. What exactly is a “baking potato”. In my vast knowledge of potatoes I know only two types: Idaho and red potatoes.
LikeLike
Any potato that is large enough to slice will work. Idaho are great. Sometimes large baking potatoes are called “restaurant” potatoes. Yukon potatoes have a yellowish hue, and they work fine as well.
LikeLike
Pingback: #29 Sliced Baked Potatoes | LA Clark
Does your blog have a contact page? I’m having a tough time locating
it but, I’d like to shoot you an email. I’ve got some
ideas for your blog you might be interested in hearing.
Either way, great blog and I look forward to seeing it expand over time.
LikeLike
s fees in cases where a successful and clear victory has been gained by
the claimant. Here are 10 Management Tips for Managing Difficult People:.
giving them the authority to terminate their
employees anytime and for any reason.
LikeLike
Pingback: Very Pinteresting | Irreverent on the Internet
Pingback: В поисках… » Blog Archive » Картофель обыкновенный))
Going into the kitchen this minute to make these. Any potato tastes good and these sound like they taste great!
LikeLike
Love these potatoes! I crush garlic and mix it in a measuring cup with olive oil (I don’t use butter} and Italian herbs salt and pepper and pour over top of each potato opening each potato as I pour and add the parm cheese for the last few minutes as you do. They come out crispy and delicious!
LikeLike
That sounds great. I will have to try it with the olive oil.
LikeLike
How much olive oil did you use on these. I like the idea of using the oil instead of the butter.
LikeLike
Probably about 1/2 Tbs – 1 Tbs of oil per large potato.
LikeLike
Pingback: Sliced Baked Potatoes with Herbs and Cheese - Diary4Cook.org
Pingback: Sliced Baked Potatoes With Herbs And Cheese
I have made Hasselbach potatoes (semi sliced potatoes) on several occasions and am defenitely going to try these tonight.
On a different note; I sit my potatoes in the bowl of a large wooden spoon when doing the cutting 🙂
LikeLike
Great idea. I wish I had a spoon that large!
LikeLike
se ven muy sabrosas, de hecho este fin de semana la estoy poniendo en practica.
LikeLike
Lo farò sicuramente!!!
LikeLike
Pingback: How To Fry Canned Sliced Potatoes | Information