2 Medium-size potatoes, scrubbed, peeled, and cut into
     1/4 inch slices
2 Tablespoons best quality olive oil
2-3 Tablespoons minced shallots or green onions
1 Tablespoon fresh lemon juice
1 Generous sprinkling fresh rosemary springs
1/4 Teaspoon freshly grated nutmeg (optional)
1/4 Teaspoon crushed dried red chile pepper (or more)
Salt and freshly ground pepper to taste
1 Tablespoon melted butter 

Preheat oven to 400 degrees.  Lightly coat a 10-12 inch cast-iron skillet with olive oil.  Place the potatoes in a single layer overlapping slightly and lining the sides of the pan.  Sprinkle with shallots and lemon juice.  Tuck small springs of rosemary between the potato slices; drizzle with the remaining olive oil.  Sprinkle with the grated nutmeg, crushed red chile, salt and pepper.  Cook for 50-55 minutes until lightly crisp and golden.  Drizzle with melted butter and cook another 5 minutes.  Serves four (4) as a side dish.  If desired, generously sprinkle Parmesan on top of the butter before the last 5 minutes of cooking. 
Serve with roasts or grilled meats or for a special brunch.

submitted by Kaye Maclaskey