Wash the potatoes, scrape and boil them in unsalted water (never put a vegetable that has ripened under the ground in salted water if you wish it light and fluffy). When tender, but not entirely cooked, drain and cut the potatoes in halves. Dip them in melted butter, then in fine breadcrumbs mixed with finely chopped parsley and well seasoned, and bake in a hot oven for ten minutes. Serve these potatoes very hot with roast, steak or fried chicken.
Serve these potatoes very hot