1/2 c. butter
4 c. 1/4 inch sliced unpeeled potatoes (3-4 med.)
3/4 tsp. each salt, garlic powder, dry mustard
1/2 tsp. celery seed or caraway seed
1/8 tsp. pepper
2 c. carrots, 1/2 inch slices
1 c. onion, 1/2 inch slices (1 large)

In heavy 10 inch skillet, melt butter. Add remaining ingredients; cover tightly. Cook, turning occasionally, over medium heat for 10-15 minutes.

Uncover; continue cooking, turning frequently, until potatoes and carrots are tender and potatoes start to crisp and turn golden brown. 4-6 servings.