This recipe is from the Junior League of Charlotte, North Carolina cookbook called Dining By Fireflies - Unexpected Pleasures of the New South. This is an American version of the Swedish baked potatoes. This looks like a very fancy side dish, but is actually easy to do. Definitely a unique way to serve potatoes.

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Garlicky Accordion Potatoes

8 long baking potatoes
1 cup butter, melted
3 tablespoons olive oil, divided
2 cloves garlic, minced
Coarse salt, to taste
6 ounces freshly grated Parmesan cheese

Preheat oven to 375° degrees F. Oil a large shallow glass baking dish.

Peel the potatoes. Place on a cutting board and cut a narrow slice from the bottom of each potato; discard the slice (the potato will lay flat and not roll) Place two long handled wooden chopsticks on each side of the potato lengthwise. Use a sharp knife and slice each potato crosswise, making 1/4-inch apart slices, cutting down vertically. The chopsticks will prevent the knife from cutting entirely through the potato. As you peel the potatoes, drop them into the cold water to prevent discoloring.

NOTE: Potatoes may be prepared in advanced to the above point. Place potatoes in cold water (to prevent discoloring) until ready to bake. To bake, dry potatoes well.

In a shallow bowl or pan, combine butter, olive oil, and garlic. Roll potatoes in butter mixture. Place potatoes in prepared baking dish. Pour remaining butter mixture over potatoes. Season with salt and pepper.

Bake potatoes, basting frequently until tender and golden, about 1 1/2 hours.

To serve, sprinkle with Parmesan cheese just before serving.

Makes 8 servings.