Herbed Potato Pancake
Bake in the oven 2 lb.of large potatoes.(They must not come in contact with water.) Press them through a sieve or potato masher to make a puree.Season with salt and pepper.
Add whatever chopped mixed herbs you please, a beaten egg, and 1 or 2 tablespoonfuls of fine soft breadcrumbs to thicken the mixture.Pour into a frying-pan containing 2 tablespoonfuls of very hot fat.
Fry each side till golden, like a big pancake, about 3/4" thick.