4 lbs. white rose potatoes
Boiling salted water
3 Tablespoons butter or margarine
3 tablespoons vegetable oil
1 1/4 teaspoons salt
2 tablespoons chopped parsley
Peel potatoes. Slice inhale lengthwise. Cunt into 1-inch slices to make pieces about 1"x1"x 1/ 1/2 inches. cut a think strip of potato from corners, so edges are slightly rounded. To keep from discoloring, drop each slice as it is trimmed into a bowl of cold water. Drain. In a large saucepan, cook potatoes in boiling salted water to cover for 5 minutes; drain. At this point, potatoes may be held at room temperature several hours or refrigerated covered overnight.
Before baking, preheat oven to 475. Place butter or margarine and oil in a 13x9 inch baking dish. Heat in oven until melted. Add potatoes and salt. Toss gently topcoat thoroughly. Bake 50 minutes to 1 hour stirring occasionally, until potatoes are golden brown. Place on a platter. Sprinkle with Parsley, if desired. Makes 8 servings.