Preparation:
Peel potatoes. Gently boil salted water until barley 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. | 