1/4 c. butter
1/2 tsp. salt
1/4 tsp. pepper
3 c. (3 med.) baking potatoes, washed, unpeeled, cut into 1/8" slices
2 tbsp. grated Parmesan cheese
2 tbsp. chopped fresh red pepper
2 tbsp. chopped fresh parsley

Heat oven to 350 degrees. In ungreased 12"x8" baking dish melt butter in oven (5 to 7 minutes). Stir in salt and pepper. Stir in potatoes until coated with butter. Cover with foil; bake for 30 minutes. Remove foil; sprinkle with Parmesan cheese. Continue baking, uncovered for 20 to 30 minutes or until potatoes are crisply tender. Sprinkle with red pepper and parsley before serving. Yield: 5 (1/2 cup) servings.

Microwave Directions: In ungreased 12"x8" baking dish melt butter on high (50 to 60 seconds). Stir in salt and pepper. Stir in potatoes until coated with butter. Cover; cook on high, stirring every 2 minutes, until potatoes are crisply tender (7 to 9 minutes). Sprinkle with cheese, red pepper and parsley. Cover; let stand 3 minutes.

TIP: 2 tablespoons chopped pimiento, drained, can be substituted for 2 tablespoons chopped red pepper.