Preheat oven to 375°F. On a cutting board, hold the handle of a wooden spoon alongside a potato. With a sharp knife, slice through the potato, using the spoon handle as a “stop” to keep from slicing all the way through (potatoes remain whole). Slice all the potatoes this way.

Put the potatoes in a baking dish. Pour the melted butter over them. Season with salt and pepper. Pour the chicken stock into the dish and over potatoes. Roast in the oven, basting oft en, until the potatoes are tender and golden on top, about 1 hour. Serve garnished with parsley leaves, if you like.

Courtesy of Melissa Hamilton and Christopher Hirsheimer, authors and collaborators of Canal House Cooking, and proprietors of Canal House Station in Milford.

From Canal House Cooking, Fall & Holiday, Volume No. 2 (Canal House, 2009).