Serves: 6
Total Calories: 67

1/4 cup butter melted
4 cups russet potatoes peeled, thinly sliced (about 4 medium)
1/2 teaspoon salt or garlic salt
1/8 teaspoon black pepper

Preheat oven to 425°. Coat a 9-inch non-stick pie tin with non-stick vegetable spray. Spread bottom and inside of pie tin with about 1 1/2 tablespoons of the melted butter set aside.

Place potato slices in a towel-lined bowl and gently squeeze to remove excess moisture from potatoes. Remove towel. Toss potatoes with salt and pepper. Arrange one-third of the potato slices in pie tin, starting at center with an overlapping design and packing tightly. Drizzle with about 1 tablespoon of the butter. Repeat with another third of the potatoes and 1 tablespoon butter, pressing tightly to remove excess air. Top with remaining potatoes and butter. Loosely cover with foil.

Bake for 45 minutes. Uncover. Bake 15 to 20 minutes longer or until fork-tender and golden brown. Carefully tilt pie tin and drain off excess butter. Cut around edge with a knife. Invert potatoes onto an ovenproof serving plate. If desired, broil 6 inches from heat source until browned, protecting rim of plate with strips of foil. Cut in wedges to serve.

Nutritional Facts:

Serves: 6
Total Calories: 67
Calories from Fat: 67

More Recipes from the Potato Lover's Cookbook Cookbook:
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