Thinly sliced russet potatoes arranged upright in a cast-iron skillet, seasoned with fresh herbs and clarified butter, then roasted until tender inside with beautifully browned, crisp edges.
Servings: 10–12
Prep Time: About 25 minutes
Cook Time: About 1 hour
Ingredients:
- 10 large russet potatoes, peeled
- 2 tablespoons minced fresh herbs, such as thyme, sage, tarragon and rosemary
- 1 tablespoon kosher salt
- Freshly ground black pepper, to taste
- ¼ cup (2 ounces/60 g) clarified butter
- Flaky sea salt, for finishing
Instructions:
- Preheat the oven to 400°F (200°C).
- Working with one potato at a time, use a mandoline to cut the potatoes into slices approximately ⅛ inch (3 mm) thick. Keep the slices together as you work to retain the shape of each potato as much as possible.
- Starting around the outside edge of a 12-inch cast-iron skillet, carefully arrange the potato slices vertically. Continue working toward the center until the skillet is filled.
- Using your hands, gently press down on the potatoes so the slices tilt slightly, resembling a row of dominoes beginning to topple.
- Scatter the minced herbs evenly over the potatoes, tucking some between the slices.
- Sprinkle evenly with the kosher salt and season generously with freshly ground black pepper.
- Using a spoon, distribute small dollops of clarified butter evenly over the potatoes.
- Bake uncovered for about 1 hour, or until the potato edges are deeply browned and crisp and the centers are tender when pierced with a skewer.
- Remove from the oven, sprinkle lightly with flaky sea salt and serve immediately.
Tip: Try to keep the potato slices consistently about ⅛ inch thick. A mandoline makes this much easier and helps ensure the potatoes cook evenly. Packing them fairly snugly in the skillet also helps create the attractive layered presentation.
Source: Williams Sonoma