I am grateful that Marie did not go on a healthy food kick early in our marriage, for then I would have missed many tasty dishes she made. This recipe is simple and very good as an accompaniment to many meat, fowl and fish entrees.
4 medium russet potatoes
½ to ¾ stick of butter (your preference)
1 to 2 tsp. of kosher salt
1 to 2 tsp. of cracked peppercorns
½ tsp. of Sea salt
Set your oven temperature to 325ºF.
Peel the potatoes and cut them into bite size chunks. Put the potatoes into a four quart saucepan with enough water to cover them, add the sea salt, cover the saucepan and set the heat on high to bring the water to a boil. Remove the lid when the water boils. Reduce the heat to low and cook the potatoes for only five minutes.
Put the butter into a 9"x13"x2" ovenproof glass baking dish and put it into the oven to melt the butter. Then remove it from the oven and put it on a wooden cutting board.
Drain the potatoes and transfer them to the 9"x13"x2" glass baking dish. Mix the potatoes with the butter, coating them evenly.
Sprinkle the kosher salt and the cracked peppercorns evenly over the potatoes, then put the glass dish back into the oven.
Roast the potatoes for ten minutes and then turn them over with a spatula to cause all sides to brown evenly. Repeat this process until the potatoes have a light golden brown color. Do not over bake. The potatoes are done when the outside is barely crisp.
Remove the dish from the oven and serve the potatoes.