Raw-fried potatoes with glamor.
Melt 2 tablespoons butter in heavy frying pan.
Peel very thin 4 medium-sized potatoes, and cut in paper-thin slices.
Arrange slices in two or three layers in frying pan. Sprinkle each layer with salt and dot with butter.
Cover tightly and heat until steaming. Then turn down heat and cook 15 minutes.
Uncover. Cook until the bottom is crispy brown.
Turn potatoes out upside down onto serving plate.
Paper-thin slices cook faster.
You may overlap your potatoes a little, but each layer should be only one slice thick.
Put a plate over the pan and then turn the pan upside down so that the brown crust will be on the top.