I love these potatoes! The top gets all crispy chrunchy like homemade potato chips and the layers underneath stay warm and creamy. This recipe is reminiscent of scalloped potatoes without all the cream and cheese.
1 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper
3 – 4 tablespoons of oil, melted if necessary (canola, clarified butter, margarine, non-hydrogenated shortening or butter)*
3 pounds red potatoes, cut into 1/8″ slices (I use my food processor)
chopped parsley for garnish
- Preheat oven to 450.
- Combine salt and pepper in a shallow dish. Add 2 tablespoons of oil to a 10″ cast iron skillet, heat over medium heat.
- Arrange a single layer of potato slices, slightly overlapping, in a circular pattern, beginning in the center and working your way out. Sprinkle the layer a generous pinch or two from the salt and pepper mix. Drizzle the layer with a bit of remaining melted oil (1/2 teaspoon or so). Repeat layers 5 times (or until you run out of potatoes), ending with butter. Press firmly to pack. Cover and bake for 20 minutes.
- Uncover and bakc additional 25 minutes or until potato is golden brown. Place a plate upside down on top of pan, invert potato onto plate. Garnish with chopped parsley and slice to serve.
* If you can’t have butter, clarified butter or any brand of margarine, I’d recommend canola or vegetable oil, as these are high heat oils with neutral flavor.