Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Idaho Potatoes, peeled
4 tb Butter or margarine,
-melted
-salt and freshly ground
-black pepper to taste

Preheat oven to 425! F. Cut the Idaho Potatoes into very thin slices,
about l/16-inch thick. (You can use a food processor with the slicer
blade attached or a mandolin.) Brush an 8-inch cast-iron skillet or
pie plate with I tablespoon butter Arrange one-third of the potato
slices in circular fashion over the bottom, slightly overlapping
them. Sprinkle lightly with salt and pepper Brush with I tablespoon
of butter Repeat the layers 2 more times, ending with butter Cover
the potatoes with foil; weigh them dow n with a flat heavy lid, cake
pan, or pie plate. Bake in oven for 30 minutes. Remove the weight and
foil. Bake 15 to 20 minutes longer or until the potatoes are browned
and crisp on top. To serve, carefully invert the potatoes onto a
serving platter Cut into wedges. (Makes 3 servings)

From the files of Al Rice, North Pole Alaska. Feb 1994

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