6 med. baking potatoes, 4 inches long by 2 inches wide
1 metal skewer
Oil
4 tbsp. melted butter
1 1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. grated Parmesan cheese
1 tsp. paprika

Preheat oven to 425 degrees. Peel potatoes. To prevent darkening, drop them into cold water as they are peeled. Insert skewer lengthwise into potato 3/4 inch from bottom. Beginning 1/2 inch from one end of potato, slice down to skewer at intervals of 1/8 inch. Carefully remove potato from skewer and drop back into cold water. Drain and pat dry with paper towels.

Generously oil 9 x 13 inch baking dish, or any dish large enough to hold potatoes side by side in one layer. Arrange potatoes, sliced-side up in dish; brush with half of butter and sprinkle with salt and pepper. Bake on middle rack 30 to 45 minutes.

Add remaining butter to baking dish and baste potatoes occasionally. Dust with Parmesan and paprika and continue to roast another 15 to 20 minutes, or until golden brown and done. Potatoes should have opened like the folds of an accordion into a fan shape. 6 servings.

This may be done before roasting beef. Allow an extra 5 to 10 minutes to reheat from room temperature.

NOTE: Potatoes may be roasted with meat. Arrange them carefully to avoid breaking slices. Allow more baking time with lower oven temperature.