4 med. size potatoes
1 tsp. salt
2 to 3 tbsp. melted butter
2 to 3 tbsp. chopped fresh herbs such as parsley, chives, thyme or sage or 2 to 3 tsp. dried herbs of choice
4 tbsp. grated cheddar cheese
1 1/2 tbsp. Parmesan cheese

Peel potatoes if skin is tough, otherwise just scrub and rinse them. Cut potatoes into thin slices but not all the way through. Use a handle of a wooden spoon to prevent knife from cutting all the way. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake potatoes at 425 degrees for about 50 minutes. Remove from oven, sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork.

You may use caraway seeds or cumin in place of herbs. Use about 1 1/2 teaspoon for 4 large potatoes. Serve with any meat, fish or poultry dish or as a main dish with just a salad.