Ingredients:

6-8 servings

• 2 lbs  medium red potatoes ( about 2 inches in diameter)peeled, sliced thinly and left to soak in a large bowl of cold water
• 4 oz. Unsalted butter ( 1 stick)
• 1 TB vegetable oil
• 1 1/2 tsp. Salt
• freshly ground white pepper

Recipe:

1. Change soaking water each time it becomes cloudy. Before arranging potatoes for coking the water should be as clear as possible.
2. Melt butter and clarify
3. Set rack in middle oven and preheat to 450.
4. Drain potatoes and spread them on a kitchen towel. Cover with another towel and roll them up gently, jellyroll style to dry them as much as possible.
5. Put slices in bowl and add clear butter over them. Add oil, S&P, toss well by hand until slices are evenly coated.
6. Line  10 inch ovenproof pie plate with aluminum foil. Arrange slices in a flower pattern, beginning at the rim.
7. Bake in preheated oven for 40 to 45 minutes.

Notes:

Potatoes may be reheated in a 375 degree oven for 10 minutes.