Ingredients
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Peel the potatoes, and place in bowl of cold water to prevent browning. Place potatoes into a large wooden or metal spoon. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato. The slices should stay connected at the bottom, and the spoon helps keep the depth even. Return the potato to the bowl of water, and proceed with the remaining potatoes.
Step 3
When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan. Drizzle with half of the butter, then season with salt and pepper.
Step 4
Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with the remaining butter. Sprinkle Romano cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.
Step 1
Return potatoes to the oven, and bake for an additional 20 minutes, or until nicely browned.
Step 2
Remove potatoes from the oven, and drizzle with butter. Sprinkle with some more melted butter and the rest of the ingredients.
Step 3
Bake potatoes in roasting pan for 35 to 40 minutes in the oven.
Step 4
Preheat the oven to 425 degrees F (220 degrees C).
Step 5
Drizzle potatoes with the melted butter, then season with salt and pepper.
Step 6
Place the potatoes (cut side up) in a shallow baking dish or small roasting pan.
Step 7
Place potatoes into a large wooden or metal spoon. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato. Return the potato to the bowl of water, and proceed with the remaining potatoes.
Step 8
Peel the potatoes, and place in bowl of cold water to prevent browning.
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