- 3 Russet potatoes, cleaned, skin on
- 6 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 2 tbsp flat leaf parsley, chopped
- 3 tbsp fine bread crumbs
- 1 clove of garlic, minced
- 1 tsp rosemary, finely chopped
Melt three tablespoons of butter, then add in the olive oil. Mix well.
Add the potatoes to a baking sheet lined with parchment paper, and with a spoon, begin drizzling the butter and olive oil mixture into the gaps of every potato. You will want to be sure that every potato gets a generous amount of the melted butter. Shower the potatoes with the salt and pepper.
Add the potatoes in the preheated oven and cook for 45 minutes.
About 40 minutes into the cooking process, add the parsley, minced garlic, rosemary, and breadcrumbs, a pinch of salt and pepper, and give a good stir. Melt the additional three tablespoons of butter, and add the butter to the breadcrumb mixture.
After 45 minutes, remove the potatoes as they should be fork tender and already looking delicious. Spread the breadcrumb mixture on top of each potato.
Preheat your broiler to 425 degrees.
Add the potatoes back into the oven, under the broiler, for about 5 minutes or until the breadcrumbs are a golden brown. Remove from the oven and serve.
I am linking this to On the Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.