0 hours 15 mins
1. Preheat oven to 375 degrees. Peel the potatoes. (Not necessary but my preference.)
3. Using a knife or a mandoline, slice the potatoes thin and keep them in the same order as they are cut. This will make for a beautiful, even presentation. In a cast iron skillet, brush the bottom and sides of the pan with some of the melted butter.
4. Arrange each potato in the prepared skillet by slightly fanning out each potato so that that are sitting slightly up but each potato slice is laying on the next one. Arrange the potatoes in a circular pattern completely covering the skillet with all the potatoes. Fill in open spaces with extra potato slices. (see photos)
6. Roast in the oven until the edges of all the potatoes are crispy and the potatoes are completely cooked through. This will take about an hour.
7. Remove from the oven let sit about 5-10 minutes then serve a nice pile on each plate OR serve the skillet right on a trivet in the middle of the table with a spatula for serving. Sprinkle with more thyme. Enjoy.
NOTE: The inspiration for this dish came from Williams-Sonoma. They had a recipe and it looked great. I just enhanced it by using garlic and thyme. It is such a beautiful presentation and would be a great dish to make on the grill right in the skillet. I’m thinking the perfect BBQ side for the summer!
You can use a mandoline to cut the potatoes or a really sharp knife. Just cut them thin so they cook up crispy. I like to peel my potatoes but that isn’t necessary. Just make sure you wash the potatoes really well before cutting.
This dish will be making it’s presence known at my Father’s Day BBQ this year. So easy to set up a couple of hours before your BBQ. Just put on the grill, cover the grill and turn it into an oven. Try this with my Grilled Ribeye Steaks with Bluecheese butter… a winning combo. Add a side of Grilled Corn and you’ve got a great menu.
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