Ingredients
Scale
- 4 large potatoes (Yukon Gold or Russet)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (optional)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C). Grease a cast-iron skillet or oven-safe pan with 1 tablespoon of butter.
- Peel and thinly slice the potatoes using a mandoline or sharp knife.
- Arrange the potato slices in overlapping circles, covering the entire bottom of the skillet. Brush with butter and olive oil, then sprinkle with salt, pepper, and garlic powder.
- Repeat layering until all potatoes are used, brushing each layer with butter and seasoning.
- Press the potatoes gently with a spatula to compact them. Cover with foil and bake for 25 minutes.
- Remove the foil, sprinkle with Parmesan (if using), and bake for another 20–25 minutes until golden and crispy.
- Let it rest for 5 minutes before slicing. Garnish with fresh thyme and serve warm.
- Prep Time: 15 min
- Cook Time: 45 min