---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Side dish, Vegetables
       Yield: 6 nice folks
       4 lg Pink potatoes
       6 tb Butter;
       6 tb Margarine;
       3 cl Garlic
            Salt & pepper to taste
   Peel potatoes.  Gently boil salted water until barly
   tender.  Drain. Put drained potatoes back into pan and
   shake over heat until they appear to have flours on
   the outside.  Cool and thinly slice.  Melt butter in
   large skillet.  Add garlic through press.  Season with
   salt and pepper.  Add potatoes to skillet.  Turn them
   about in the butter then press together to form a
   large flat cake.  Cover slow heat. Turn the whole mass
   with a spatula fairly frequently until a nice brown
   crust has formed.  Serve hot. Makes 6 servings. Food
   Exchanges per servings: 1 STARCH/BREAD EXCHANCE + 1
   FAT EXCHANGE (If you make the potatoes medium which
   would about 1/2 cup for Starch/bread exchange & cut
   back on the oil by using a pan spray and use 1 fat
   exchange per serving. This is really a dish that Bert
   would enjoy).
   Vegetable Cookbook by Paul Mayer and Nitty Gritty
   Productions Brought to you and yours via Nancy O'Brion
   and her Meal-Master