1 Cold boiled potatoes, sliced 1/4 inch (6 mm) thick
1 Salt, to taste
1 Black pepper, to taste
1 Fat or oil for greasing the pan (period sources typically used lard or butter)
Instructions
1. Slice cold boiled potatoes into rounds approximately 1/4 inch (6 mm) thick. Season the slices on both sides with salt and black pepper.
2. Heat a cast-iron skillet (or heavy frying pan) over medium-high heat until hot. Grease the pan generously with lard, butter, or a neutral oil — the pan is ready when a drop of water flicked onto the surface evaporates immediately.
3. Arrange the seasoned potato slices in a single layer in the hot pan. Cook without moving them for 4 to 6 minutes, until the undersides are deep golden-brown and the edges look dry and crisp.
4. Turn each slice and brown the second side for another 4 to 6 minutes, until equally golden-brown and crisp. Total cook time is approximately 8 to 12 minutes. Serve immediately.
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