Prep time: 9 minutes. Total time: 29 minutes. Place nonstick baking sheets in a cold oven. Preheat oven to 450 degrees. Peel and shred potatoes to equal 2-1/2 cups. In a large bowl, combine potatoes with Parmesan, parsley and butter. Toss well. Remove sheets from oven. Carefully spoon potato mixture into 2 mounds on baking sheet; using back of large spoon, form two 6-inch circles, pushing and spreading potato. Bake 2 minutes; using pancake turner, flip potatoes. Bake until golden brown and crisp, about 8 minutes longer. Sprinkle with Parmesan during last 2 minutes of baking. Cut into wedges and serve. Serves 4.
For garlic mayonnaise dipping sauce: Mix 1/3 cups mayonnaise, 1 clove garlic, crushed, 2 teaspoons lemon juice and fresh chopped parsley. Chill and serve with potato cakes.