Makes 8 servings
8 russet (baking) potatoes (6 to 8 oz each)
3/4 stick (6 tablespoons) unsalted butter, melted
3 tablespoons fine dry bread crumbs
1/4 cup grated Parmesan cheese
3 Tablespoons fresh Thyme, minced
Kosher salt and fresh ground black pepper, to taste
Put oven rack in middle position and preheat oven to 375°F.
Peel potatoes and as you finish each, put in a large bowl of cold water (to prevent browning). Once all are peeled, take one at a time and cut a thin sliver lengthwise from one side of the potato with a sharp knife to make it stand flat on a cutting board. Now, make crosswise cuts, 1/8" apart, but not completely through to the bottom. Make sure you stop about 1/8" from cutting them all the way through so they don't fall apart. Drop potato back into water after cutting.
Line bottom of a shallow baking pan (1 inch deep) with parchment, then butter parchment. Drain potatoes and pat dry. Place in the baking pan and gently press each potato down with your hand so the slices fan out slightly. Brush potatoes all over with 2 tablespoons butter (total), making sure to get some of the butter between the slices. Sprinkle with thyme, salt, and pepper. Cover pan tightly with foil and bake potatoes until just tender, 45-50 minutes, then remove foil and bake until tender, 10 to 15 minutes more. If making potatoes earlier in the day or the day before you can cool them at this time. Once completely cooled, store covered in the refrigerator. Before you sever them, continue with the below step.
Preheat broiler.
In a small bowl, combine Parmesan cheese and breadcrumbs. Brush potatoes with 2 tablespoons butter, then sprinkle with bread crumb mixture and broil about 5 inches from heat until golden, about 3-4 minutes. Drizzle with remaining 2 tablespoons butter and serve immediately and Enjoy!
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