Ingredients
3/4
stick (6 tbsp) unsalted butter, melted
8
russet (baking) potatoes (4 lb total; preferably organic), scrubbed
16
fresh flat-leaf parsley leaves
Directions
1.
Put oven rack in middle position and preheat oven to 450°F.
2.
Pour butter into a large shallow baking pan (1 inch deep) and tilt to coat bottom. Working with 1 potato at a time, halve potatoes lengthwise, then put a parsley leaf on cut side of each potato half and season with salt. Put potatoes, cut sides down, in baking pan and roast (do not turn over) until undersides are golden and potatoes are tender, 45 minutes.
4.
Potatoes can be kept warm, turned cut sides up and loosely covered with foil, about 30 minutes.
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