| 1 | Preheat oven to 425! f. |
| 2 | Cut the idaho potatoes into very thin slices, about l/16-inch thick. |
| 3 | (you can use a food processor with the slicer blade attached or a mandolin). |
| 4 | 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. |
| 5 | 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. |
| 6 | Bake in oven for 30 minutes. |
| 7 | Remove the weight and foil. |
| 8 | Bake 15 to 20 minutes longer or until the potatoes are browned and crisp on top. |
| 9 | To serve, carefully invert the potatoes onto a serving platter cut into wedges. |
| 10 | (makes 3 servings) |
| 11 | from the files of al rice, north pole alaska. |
| 12 | Feb 1994 |
