Champs Elysees Potatoes 1953 - Irish potatoes

Method

• Peel potatoes.
• Slice thinly and cut into strips the thickness of a wooden match. Length does not matter.
• Lightly saute mushrooms in butter. Set aside.
• Oil the bottom of a skillet.
• Arrange 1/4 of the potatoes to cover the skillet bottom.
• Spread 1/3 of the mushrooms over the potatoes.
• Season with salt and pepper.
• Repeat layers, ending with a layer of potatoes. There should be 4 layers of potatoes and 3 layers of mushrooms.
• Place skillet on medium heat and cover.
• Cook 10 minutes.
• Remove cover and add a little more oil.
• Increase heat and cook for 5 minutes, or until potatoes are browned on bottom.
• Carefully turn and cook on other side for 5 minutes, or until potatoes are browned.
• Remove from pan and drain excess oil.
• Finish with "a nice chunk of butter.".
• Sprinkle with chopped parsley.
• Variation:
• For Ideal Potatoes, Cook as above, but use grated cheese instead of mushrooms.