- Complexity: medium
- Prep: 15 min
- Cook: 40 min
- Ready in: 55 min
- Srv: 8
- By: What A Girl Eats
- 2 1/2 pounds boiling potatoes, washed, peeled and sliced 1/4" thick
- 1/2 cup unsalted clarified butter*
- 2 tablespoons chopped fresh thyme, chives, parsley, rosemary, oregano or a combination of herbs
- Kosher salt and white pepper
Wash, peel and slice potatoes 1/4" thick and drop into cold water to prevent browning. When ready, drain and pat potatoes dry with paper towels
In a 9 or 10" heavy bottomed cast iron or non-stick skillet, pour about 1/4" butter. Over a medium heat, arrange potato slices in a circle, sprinkle with some herbs, and a little salt and pepper. Add more butter andcontinue layering potatoes, thyme, salt and pepper, finishing with a layer of potatoes Drizzle top with any remaining butter. Cook over medium heat until bottom begins to get brown and crusty.
Reduce heat, cover and continue cooking until potatoes are tender when pierced with a fork, about 30-40 minutes depending on depth of pan and thickness of potatoes. When done, invert onto a serving plate and cut into wedges.
- Sprinkle with more fresh herbs.
*To clarify butter, heat over a low heat until butter is melted. Spoon off and discard white foam. What remains is clarified butter. It has a higher smoking point than regular butter.