2 tablespoons butter or 2 tablespoons margarine
1 teaspoon salt
4 cups potatoes, peeled &,sliced 1/4 inch thick
1 Arrange& overlap potato slices in a greased 8 inch pie plate.
2 Melt butter in a skillet& stir in salt; drizzle over potatoes.
3 Cover plate tightly with foil& bake in preheated 425 oven for 20 minutes.
4 Uncover& bake an additional 55 minutes or until potatoes are very tender& crusty; let stand at room temperature for 5 minutes.
5 Using a metal spatula, carefully loosen the potatoes from the pie plate& place an inverted serving plate over the potatoes; Holding both plates, invert& unmold, then cut into wedges.