Pan fried Potatoes

Peel potatoes, put whole potatoes in large saucepan with water to cover. Add salt to water for cooking. Bring to a boil, then simmer until potatoes are cooked but firm (about 20 minutes?). Rinse with cold water, drain and let cool completely. Slice cold potatoes about 1/4 - 1/2 inch thick. Melt butter in frying pan (for crispier potatoes, don't use non-stick) over medium - medium-high heat. Add potato slices and pan-fry until desired crispness, flipping occasionally to coat with butter. Add seasoned salt and pepper to taste. (You may need to add more butter if the potatoes start sticking, they soak up a lot.) Note: These are somewhat heavy for breakfast. They go very well with steak or ribs, though.