Inspired by, Smithey Cast Iron
Serves: 6 to 8
Prep time: 20 mins. Cook time: 1 hr +
Skill level: easy
Cooking method: 10in cast iron
- 2.5 lbs russet potatoes
- 12 tablespoons unsaltedbutter
- 2 teaspoons coarse Kosher salt
- Freshly ground pepper, to taste.
Step 1 - Preheat oven to 350 F
Step 2 - Clarify the butter: Melt butter in the No. 10 Chef Skillet over medium- low heat. When butter is bubbling and the foaming subsides, remove from the heat. Skim any foam off the top with a spoon. Carefully pour warm butter through a fine mesh sieve into a heatproof bowl, leaving the white milk solids behind. You should have about 1/2 cup clear yellow (clarified) butter.
Step 3- Peel the potatoes. Using a mandolin or a sharp knife, carefully slice potatoes crosswise into very thin (1/8-inch) rounds. Arrange half of the potato slices in the No. 10 Chef Skillet in concentric circles, starting at the center and working your way to the edge. (Don’t wipe out the skillet; you want that good buttery coat on the bottom.) Pour half of the clarified butter over the top then season with 1 teaspoon salt, 1 teaspoon thyme leaves, and freshly ground black pepper. Continue arranging remaining potato slices in concentric circles, then pour the rest of the clarified butter over the top. Season with 1 teaspoon salt, 1 teaspoon thyme, and freshly ground black pepper.
Step 4- Cover with a lid or aluminum foil and transfer to the preheated oven for 30 minutes.
Step 5- After 30 minutes, remove the lid or foil and increase oven temperature 5 to 425 ̊F. Continue to cook until the top layer is golden brown and potatoes are creamy tender, an additional 30-40 minutes.
As a family we love these potatoes. It’s simple and tasty! The whole family will devour them up. It’s perfect with any protein and will complement the main course.
I also like to cook these for guest, because the presentation is so delightful on the table.