3 tbsp butter
3 cups sliced potatoes, make slices about 1/8-inch thick
1/2 tsp dried oregano
2 tbsp finely chopped bell pepper
1 tbsp parsley flakes
2 tbsp minced onion
salt and black pepper to taste
Melt the butter in a heavy skillet (see note above). Add the potatoes, cover and cook for approximately 10 minutes. Carefully turn the potatoes and cook, uncovered, for another 10 minutes. Turn to brown all sides.
In the last 5 to 10 minutes of cooking, sprinkle potatoes with the oregano, bell pepper, parsley, onion, salt, and pepper. Stir gently to blend into the potatoes.
Yield: about 4 servings