• Active Time 10m
  • Total Time 30m

Serves 6

This dish comes from the famous Parisian restaurant and is excellent in its simplicity. It is interesting to note that the French use potatoes less as an accompaniment for main dishes than do our German and Anglo-Saxon neighbors. The French were quite late in accepting the potato into their cuisine, being more used to eating bread and cereals in the Mediterranean tradition.


  • 2 pounds potatoes, peeled and thinly sliced
  • 1/3 cup butter, melted and clarified
  • Salt


Preheat the oven to 400 degrees F. Place the potatoes in a bowl and cover them with the clarified butter. Season with salt. Gently mix to coat the potatoes with butter.

Arrange the potatoes in a single layer over a baking sheet, overlapping them slightly, like fish scales. Place the tray in the oven and bake for 20 minutes, until the potatoes are cooked and browned.

Serve hot with all meats and roasted poultry.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2690

nutrition information per serving

204 calories; 12g total fat; 31mg cholesterol; 7mg sodium; 24g carbohydrates; 2g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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