6 T. butter
2 cloves garlic, chopped
3 russet potatoes, skin left on, 10 oz. each
1 t. kosher salt
3 sprigs fresh thyme leaves, or 1/8 t. dried thyme, crushed with fingers
Preheat the oven to 400 degrees F.
Heat a 10-inch cast-iron or nonstick skillet over low heat. Add the butter; when melted, add the garlic and cook until soft but not browned, 3 to 4 minutes.
Slice the potatoes on a mandolin set to 1/16 inch. Place a folded up paper towel in the bottom of a large bowl and place the potatoes on top of it while you slice. Let the paper towel absorb liquid from the potatoes. Remove the paper towels and pour the melted garlic butter over the potatoes, and sprinkle with salt and thyme. Toss well to ensure all the slices are coated.
Make sure the pan is still coated with butter so the potatoes don’t stick.
Carefully layer the potato slices in the cast iron skillet, overlapping them in a circular pattern starting from the edge of the skillet and working towards the center. Continue until you have up to five layers of potatoes. (If desired, pour any remaining butter in bowl over potatoes.)
Take a smaller cast iron skillet and cover the bottom and sides with foil. Spray foil with cooking spray. Place skilled directly on top of the potatoes to weigh them down. It it’s not heavy enough to weigh the potatoes down, place another oven proof pot inside the smaller cast iron skillet. Make sure the edges of the potato mixture are NOT covered. Adjust the heat to medium and cook for about 15 minutes on the stove top, then transfer both pans to the oven and bake until the bottom is golden brown and crispy, another 15 minutes. (You can use a spatula to peek at the bottom to make sure it’s golden brown.)
Remove the skillet from the oven and let the potatoes rest for 15 minutes. Remove the small skillet and place a plate upside down over the potatoes. Using oven mitts, carefully turn the skillet over to release the potatoes onto the plate. Garnish with thyme leaves and serve.
Adapted from Daphne Brogdon
