(recipe, James Beard)
These delicious Swiss potatoes are prepared in many ways. Thoroughly devastating and utterly astronomic in calorie count.
- I find that boiling good-sized potatoes in their jackets for 10 minutes, then peeling them, is a fine idea.
- Grate them coarsely and form them into a large cake. Sauté in 6 to 8 tablespoons butter till they are exquisitely brown and crusty on the bottom.
- Invert the pan on a plate, add more butter to the pan, and slip the uncooked side into the pan. Cook the potatoes over medium heat till they are crusted on the other side. Add salt and freshly ground black pepper to taste.
- These may also be made with raw potatoes or cold baked potatoes grated coarsely.