Servings: 6

5 pounds potatoes (I like the gold Idaho potatoes best - Russet do not have the best texture 5 pounds potatoes (I like the gold Idaho potatoes best - Russet do not have the best texture
Plain White Flour Plain White Flour
Salt and Pepper to taste Salt and Pepper to taste
¼ pound unsalted butter ¼ pound unsalted butter

Preheat oven to 400°.
Peel, then slice potatoes ¼ to ½ inch thick.
Place flour and salt and pepper in a plate or pie pan, then roll the potatoes making sure they are completely coated.  (You could use a large Ziplock bag if you prefer.  I like the uniformity I can get from rolling them myself.
Place the coated potatoes on a large or 2 small baking sheets, they can be close together but not touching.
Cut the stick of butter into small slices and scatter the butter all over the potatoes and on the baking sheet.
Place in the oven and bake for 50 to 60 minutes, turning at the halfway point.
Remove the potatoes from the oven once they are browned and crispy looking on the outside.
Serve while warm - so time the baking to come out of the oven the last thing before your meal is served.