4 lg Pink potatoes
6 tb Butter;
-=OR=-
6 tb Margarine;
3 cl Garlic
Salt & pepper to taste
Peel potatoes. Gently boil salted water until barly
tender. Drain. Put drained potatoes back into pan and
shake over heat until they appear to have flours on
the outside. Cool and thinly slice. Melt butter in
large skillet. Add garlic through press. Season with
salt and pepper. Add potatoes to skillet. Turn them
about in the butter then press together to form a
large flat cake. Cover slow heat. Turn the whole mass
with a spatula fairly frequently until a nice brown
crust has formed. Serve hot. Makes 6 servings. Food
Exchanges per servings: 1 STARCH/BREAD EXCHANCE + 1
FAT EXCHANGE (If you make the potatoes medium which
would about 1/2 cup for Starch/bread exchange & cut
back on the oil by using a pan spray and use 1 fat
exchange per serving. This is really a dish that Bert
would enjoy).
Vegetable Cookbook by Paul Mayer and Nitty Gritty
Productions Brought to you and yours via Nancy O'Brion
and her Meal-Master
