You really should try this recipe out.
Ingredients
- YUKON GOLD POTATOES, 2 pounds
- UNSALTED BUTTER, 4 tablespoons, melted
- FRESH THYME, 1½ teaspoons
- SEA SALT, 1½ teaspoons
- DRIED CHILI FLAKES (Optional), ½ teaspoon
- Preheat oven to 375°F.
- With a sharp knife or mandoline, slice the potatoes into ⅛"-thick pieces.
- Brush the bottom of a 10" oven-safe fry pan with 1 tablespoon butter. Arrange the potato pieces in the pan vertically, but at a slight angle, in a circular pattern.
- Brush top with remaining butter. Sprinkle with thyme, salt and chili flakes, if using.
- Bake for 1 hour or until the potatoes are tender and the edges are crispy. Let sit for 10 minutes before serving.
Looks delicious, Craig! I'm going to try this.
ReplyDeleteI' positive you'll love it, Sue!
ReplyDelete