POMMES ANNETTE

FROM THE NEW YORK TIMES MAGAZINE

Heat oven to 400 degrees. Peel and thinly slice all-purpose potatoes. Toss with with three tablespoons of melted margarine or oil. Neatly layer in a ten or twelve inch ovenproof skillet. Bake for 30 minutes. Slide the cake out onto a plate, cover with another plate, invert it, and slide it back into the skillet. Put on a little more margarine/oil if needed. Continue cooking until potatoes are done and top is browned. Figure about 20/25 minutes. Cut into wedges. Serve. Enjoy!