Salt and pepper.
One tablespoonful of chopped parsley.
Cut the potatoes into slices about a quarter of an inch thick. Melt the butter in a frying-pan, and when quite hot put in just enough potato slices to cover the bottom of the pan. Fry them a pretty delicate brown; then turn them over and fry the other side. Lift them on to a tin lined with paper, and keep them hot while the rest are being fried. When all are cooked sprinkle them with the parsley, pepper and salt, and serve them in a hot dish.