Broiled Parmesan Potatoes

My mom makes these absolutely delicious potato dish that goes great with almost any great barbecued item.  She boils a batch of potatoes, just like you would for a potato salad.  Then she peels them, slices them, covers them in butter, sprinkles a little cheese on top, then broils them so everything melds into one comforting mess of starchy goodness.

This is not a low fat option my any means, but the butter seeps into the slightly solid potato slices perfectly.  The crispy Parmesan on top matches well with any chicken or steak you'd pull off of the barbecue grill.  So the next time someone asks for a potato salad, try making this instead.  It's GREAT!

Broiled Parmesan Potatoes

12 medium russet potatoes
1 1/2 sticks butter
1 cup shredded Parmesan cheese (or the shakable Parmesan cheese out of the green containers)
1 1/2 tablespoons dried parsley
1 teaspoon salt
Black pepper

Bring a large stockpot of water to a boil.  Scrub your potatoes to remove all the dirt, then add them to the stockpot.  Cook for 30-40 minutes or until they are cooked all the way through.  Remove from the water and allow them to cool on a towel or cooling rack for 15 minutes.  Peel the potatoes with a knife and then slice them into small rounds.  Lay the potato rounds out in large baking dishes and fan them out like a fanned out stack of poker chips.  Melt the butter in the microwave, then pour the melted butter evenly over the potatoes, then sprinkle the Parmesan over everything.  Decorate the potatoes with the parsley and black pepper.

Move the rack in your oven to the second highest level and turn on the broiler.   Slide the potatoes under the heating elements and allow them to sit there until the Parmesan cheese begins to brown.  Remove from the broiler and serve immediately.