Potatoes Martha 4 potatoes 3 T (45 ml) butter 1-1/2 teaspoons (7.5 ml) salt Dash of pepper 1/2 cup (120 ml) grated Cheddar cheese 2 T (30 ml) chopped parsley 1/2 cup (120 ml) heavy cream Cut potatoes as for French fries; soak in cold water while you prepare the remaining ingredients. Cut 48-inch (120-cm) length of aluminum foil; fold in half. Place drained potatoes in center; dot with butter. Sprinkle with salt, pepper, cheese and parsley; pull edges of foil upward. Pour cream over potatoes; fold foil very tight. Bake in 450 F (230 C) oven 1 hour. Makes 4 servings. NOTE: Considering the high oven temperature and long cooking time, I was a bit concerned about the potatoes scorching. Not only did they NOT scorch, they were perfect!