by Jeffrey B. Rogers
Fresh Ground Black Pepper
Preheat oven to 400 degrees F.
Slice off one side of the potato off so that it will stand without rocking.
Lay flat two cutting boards that are about 3/16" thick and place the potato in between them. Cut slices in the potatoes longways. Rotate the potato 90 degrees and make perpendicular cuts (crosscuts) in the potato. I used the cutting boards to avoid slicing all the way through the potato.
Cover with butter and then season with kosher salt and fresh ground black pepper
Place in a skillet with a small amount of oil in the bottom. Cook in oven for about an hour.
After about 45 minutes, remove skillet from the oven, add 2 Tbsp butter. The butter will melt quickly. Spoon the melted butter over the potatoes and return to the oven for the remaining 15 minutes. Extra basting sure doesn't hurt and helps to open up the potatoes.
Before serving, baste again with the butter that remains in the skillet.