Peel potatoes. Gently boil salted water until barly 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. Makes 6 servings.

Food Exchanges per servings: 1 Starch/Bread Exchance + 1 Fat Exchange (If you make the potatoes medium which would about 1/2 cup for Starch/bread exchange & cut back on the oil by using a pan spray and use 1 fat exchange per serving. This is really a dish that Bert would enjoy).

Vegetable Cookbook by Paul Mayer and Nitty Gritty Productions Brought to you and yours via Nancy O'Brion and her Meal-Master