2 lb. Russet potatoes
5 tbsp. butter
Salt and pepper

Cut potatoes into 1/4 inch slices. Let stand in large bowl of cold water, at least 15 minutes. Preheat oven to 425 degrees. Drain potatoes and pat dry on paper towels.

Place butter in 10x15 inch jelly roll pan. Place in oven until butter melts. Add potatoes. Sprinkle with salt and pepper. Toss until potatoes are thoroughly coated. Spread out into even layer. Bake 20 minutes. Turn potatoes with spatula. Return to oven and continue baking until potatoes are tender, crusty and golden brown, about 15 minutes. Serve immediately.