Shingled Potatoes

I found this recipe in the latest edition of Martha Stewart Living.  I thought they looked interesting and decided to give them a whirl at my next dinner party.  They were good!  Not only are these potatoes pretty on the plate, but they are a nice alternative to the plain old baked spud.

Shingled Potatoes
From Martha Stewart Living, December 2011
Serves 6

6 baking potatoes
olive oil
season salt

Preheat oven to 425 degrees.

Scrub and wash the potatoes.  Peel the potatoes halfway down on the long side.  Use a knife to cut the peeled side of the potatoes into thin slices about 2/3 of the way through.  Be careful, it's easy to cut too deeply.  If you do, just use a small piece of aluminum foil to hold the slices together.

Brush the cut sides of the potatoes with olive oil.  Sprinkle with salt.  Arrange the potatoes in a rimmed baking sheet and bake for 1 hour.  Serve with butter or margarine.