This is the name the restaurant keepers have given to the family style of cooking potatoes. Boil potatoes with their jackets on then peel and cut in thick slices into a large frying pan. Put in drippings, or butter, or the fat from fried pork enough only to well grease the pan; let the potatoes have plenty of time to brown on one side then shake them over till they are nicely colored all through. Sprinkle with salt.