Simple matchstick potatoes. The trick is really getting the potatoes to matchstick size, easiest done with a mandoline slicer.

• 4-5 potatoes
• 1/4 Ib butter

Peel and cut potatoes into thin matchsticks. In deep frying pan, melt 1/2 of butter. When hot, put potatoes in pan to form a layer about 2″ thick. Add salt and pepper. Cover pan and let simmer until done, forming a crust. Turn over in one piece. Use remaining butter in pan, salt and pepper. Cover and continue on slow fire until other crust is formed. Servings: 4