In bowl, combine butter, olive oil, seasonings. In separate bowl combine parmesan, breadcrumbs, and parsley.
Prepare potatoes: Scrub potatoes. Place in large spoon and slice 1/8-1/4 inch slices and make sure that potato is NOT sliced all the way. (The spoon acts as a guide) Note: another way to slice potatoes is to place magazine on either side of potato and slice to magazine. While preparing potatoes place in bowl of water to prevent browning.
Preheat oven to 425 degrees. Remove from water and dry. Place potatoes on foil lined baking sheet. Spoon half of butter mixture over potatoes (be sure to get down in each slice). Bake 30 minutes. Remove from oven drizzle with remaining butter mixture and sprinkle with parmesan and bread crumbs. Return to oven and bake for additional 20 minutes.
About Layne Prescott
Layne was born in South Carolina to Air Force parents. She lived in the Azores two different times (a total of 6 years) before settling permanently in Arcadia when her father retired. Arcadia is her mother’s home town.She is fifth generation Floridian. Layne married Mike in 1979, moved to Wauchula and had three children.
Layne comes from a long line of great southern cooks, married into a family of great cooks and loves to prepare all kinds of food (regional specialties include guava cobbler, chicken & dumplings, chicken & yellow rice). Her mother had to learn ‘Cajun cooking as her father was from Louisiana, but doesn’t get much chance to cook her childhood favorites because her husband does not like spicy food.
Even though she doesn’t get a chance to vary her menus very often at home, she loves to explore and experiment with new techniques and recipes. However, if a recipe starts out with “day before” or is longer than 2 inches/2 paragraphs long, she skips it and goes on. If she was to summarize her cooking “style” it would be simple southern comfort food.