You are two ingredients away from these crispy, buttery potatoes!
St. Patrick’s Day dinner takes on a French twist.
Prep: 20 min.
Cook: 1 hour, 20 min.
6 medium russet potatoes (2 3/4 pounds total), peeled
6 tablespoons butter, melted
Coarse salt and ground pepper
Preheat oven to 450 degrees. Using a mandoline slicer or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. Keep potatoes dry.
Brush bottom of a 10-inch cast-iron pan with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter; season well with salt and pepper. Repeat for two more layers.
Place over high heat until butter in pan sizzles, 2 to 4 minutes.
Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges.
Recipe adapted from Martha Stewart
Photo sources: Pinterest