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1
Peel the potatoes, and slice them very thin.
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2
Peel and mince the garlic, then, with the flat of your chefs knife, mash it with a little salt until it is a paste.
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3
Work a little of the butter into it.
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4
Heat 2 teaspoons of the butter in your small frying pan over medium-low heat, and lay in half the potato slices, overlapping slightly, to fill the bottom of the pan.
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5
Salt and pepper them lightly, and smear the garlic paste on top.
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6
Add the remaining layer of potatoes, and cook gently, setting a small cover askew on top of the pan.
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7
After about 8 minutes, turn the potatoes, which should be brown on the bottom, by setting a small, sturdy plate on top of the pan and flipping the potatoes over onto it.
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8
They wont hold together in perfect shape, but dont worry.
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9
After heating the remaining butter in the pan, just slide the potatoes back in and arrange them as neatly as you can.
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10
Let them cook, semi-covered, for about 5 minutes, and uncovered for a couple more minutes, at which point they should be done and nicely browned, both top and bottom.
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11
Turn them onto a warm dinner plate, and let them mingle with whatever juicy meat you are having for dinner.
