Turn the oven on to 425 degrees Fahrenheit (220 degrees Celsius).

To avoid potatoes from browning, peel them and soak them in a basin of cool water.

Dry the potatoes one at a time, then move them to a large serving spoon made of metal or wood. Slice the potato crosswise at 1/8-inch intervals with a sharp knife, being careful not to cut all the way through so the potato remains whole. Continue cutting until the knife hits the spoon.

In a small roasting pan or shallow baking dish, place potatoes cut-side up. Season with salt and pepper after drizzling with half of the melted butter.

Bake for 35 to 40 minutes in a preheated oven; top with bread crumbs and Romano cheese and drizzle with the remaining butter. Add a touch extra salt and pepper for seasoning, then bake for about 20 minutes, or until thoroughly browned.