• 6 medium-sized potatoes (waxy ones)
• 1–2 oz. butter or margarine
• seasoning

Cook the potatoes, preferably in their skins, until only just soft. Let them dry thoroughly, then peel and slice them ¼ in. thick. Heat the fat in a frying-pan and put in the potatoes. Season them with salt and pepper. Toss in the fat until they are light brown and have absorbed all the fat. Serve at once.