Potatoes > Sheer Spuds >
1 large potato
Butter to taste
Salt & black pepper to taste
Rinse the potato and peel the skin off. Rinse again. In a small, non-stick frying pan, place a few pats of butter to melt. Using a potato peeler, peel the potato into the frying pan over the butter. The slices will be very thin, almost transparent. Near the end of the potato, it might be necessary to slice the remainder by hand with a sharp knife. Spread the slices evenly in the frying pan, forming a circle. Season with salt and black pepper to taste; top with additional pats of butter if desired. Cook on medium heat until edges are golden brown. Flip potato circle over in the pan; cook until the other side is a golden brown. Eat hot. Recipe makes one serving.
Shenanchie's Note: When I lived in Idaho many years ago, I devised this recipe using an old-fashioned potato peeler. While arduous (and somewhat painful with scraped fingers and knuckles from the peeler), the end result is marvelous. Fancy food-slicing gadgets won't work for this recipe, sorry to say.
*Sheer Spuds images (C) Shenanchie (2013). Click on image to view larger size in a new window.
Recipe featured in the Food Fare Cookbook.
Food Fare Culinary Collection: The Potato
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map