Ingredients
3 large russet potatoes or 4 large Yukon gold potatoes (use a mandolin)
4 T butter, melted
Salt and pepper to taste
Directions
Preheat oven to 425F
Thin slice potatoes
In a large oven-proof saucepan pour about 1T butter and turn on burner to medium
Arrange a layer of potatoes around the pan… lightly salt and pepper and add about 2 t of butter. Repeat the layers with remaining potatoes.
Spray a piece of foil with cooking spray and place on top potatoes. Then stack a heavy pan on top of the foil and press down to compact the potatoes.
Place foil-covered potatoes in the oven for 25 minutes. For an extra crispy crust leave a pan on top of the potatoes.
After 25 minutes remove foil (and top pan) and cook uncovered for 20 minutes.
After cooking invert the dish onto a plate or other flat surface. Slice and serve immediately.