2 lb. russet potatoes, unpeeled
5 tbsp. butter
Salt & pepper

Slice potatoes 1/4" thick. Let stand in cold water at least 15 minutes. Preheat oven to 425 degrees. Drain potatoes. Pat dry on paper towels. Melt butter in 10"x15" jelly roll pan in oven. Add potatoes, sprinkle with salt and pepper. Toss until potatoes are thoroughly coated. Spread out in layer. Bake 20 minutes. Turn potatoes with large spatula. Return to oven, bake until tender and crusty golden brown, about 15 minutes. Serve immediately. Serves 4.