Cook two skilletfuls of these golden, crisp-crusted potatoes for 8 or 9
Boil baking-type potatoes in their jackets until just tender but still firm, 10 to 15 minutes (1 medium potato makes about 1c. grated). Drain, cool and peel. Grate potatoes on a coarse grater.
Line a 10″ skillet with aluminum foil, bringing foil up to cover sides. Mix 1½tsp. salt with 4c. grated potatoes. Pack in foil-lined skillet, pressing down firmly. Remove from skillet with foil. Seal, label and freeze. Repeat to stock your freezer.
Heat ½c. shortening over medium heat (350° in electric skillet) in same skillet in which potatoes were shaped for freezing. Remove foil and add the disk of frozen potatoes (shortening will spatter, so quickly cover the skillet). Cook 5 minutes over medium heat. Uncover and continue cooking 10 to 12 minutes, or until potatoes are browned on the bottom. Cut into 4 wedges; turn each piece separately with spatula or pancake turner. Continue cooking 5 minutes, or until attractively browned.