Fried Potatoes

From: bankler@sheltie.ece.cmu.edu (Brian Bankler)
Date: Mon, 25 Apr 1994 23:39:25 GMT

Pan-fried Potatoes
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3-5 potatoes
lots of butter
salt, seasoned salt, pepper

Peel potatoes, put whole potatoes in large saucepan with water to cover.
Add salt to water for cooking. Bring to a boil, then simmer until potatoes
are cooked but firm (about 20 minutes?). Rinse with cold water, drain
and let cool completely. Slice cold potatoes about 1/4 - 1/2 inch thick.
Melt butter in frying pan (for crispier potatoes, don't use non-stick)
over medium - medium-high heat. Add potato slices and pan-fry until
desired crispness, flipping occasionally to coat with butter. Add seasoned
salt and pepper to taste. (You may need to add more butter if the potatoes
start sticking -- they soak up a lot. I usually end up going through about
1/4 lb butter for these, but I _love_ buttered potatoes.)

I find these are somewhat heavy for breakfast. They go very well with
steak or ribs, though.