German Fries

Place the potatoes in a 1-gallon pot with enough salted water to cover. Bring to a boil. Decrease the heat and simmer for 20 to 25 minutes, depending on the size of the potatoes.

To test for doneness, insert a fork into the middle of a potato. You should encounter only slight resistance when removing the fork.

Transfer to a platter and let cool to room temperature for 2 hours. Refrigerate overnight, uncovered.

When ready to cook, slice the potatoes horizontally about 1/8 inch thick.

Heat the butter in a 12-inch nonstick skillet over medium-high heat and add a layer of sliced potatoes. Cook until golden brown on one side, and then flip over and brown on the other side. Season with salt and pepper.

Serve with Wiener Schnitzel and other hearty Berghoff main dishes, as well as with many Berghoff sandwiches.

Recipe Source: Berghoff Family Cookbook