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RAZORBACK POTATOES 
6-8 (3" long) oval-shaped potatoes
1 tsp. salt
Freshly ground pepper, to taste
1/2 c. real butter
1/2 c. Parmesan cheese, grated
1/3 c. dry bread crumbs

Heat oven to 450 degrees. Potatoes should be peeled to uniform size. Cut each potato starting at one end into 1/4 inch slices, stopping 1/4 inch from bottom so slices remain attached. Place potatoes with sliced edges upward into a well greased shallow baking dish. Sprinkle with salt and pepper; dot with bits of butter. Bake in oven for 20 minutes, basting occasionally with butter in pan. Mix cheese and bread crumbs; sprinkle generously between potato slices and over top. Bake another 25-30 minutes without basting, or until golden brown and tender. Serves 6-8.
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