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| 1. | Trim (A) to consistent cylindrical shape and lop off the ends (you can save these to make potato skins another night). Slice using mandolin into 1/8" slices. |
| 2. | Grease a large iron skillet, and lay down one layer of (A) starting at the middle, making an overlapping ring, switching direction to make the next ring, etc. |
| 3. | Drizzle/sprinkle (B) over the layer and place over medium heat. Repeat layering and drizzling until 3-4 layers of potato have been laid down. Pile a bit higher in the middle, which will fall. |
| 4. | Press the layers with a second, smaller skillet. Cover with foil and a lid, then place in 450F oven on a baking sheet to catch overflow, for 20 minutes. |
| 5. | Remove from oven, uncover, press down with skillet again, return to oven for 25 minutes or until golden brown on top. Press one final time and drain excess butter. Run a knife around the outside edge and turn onto a serving plate. |
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