Crispy Stacked Potatoes with Herbs
Perfect for holiday feasts, this irresistible side dish serves a crowd. A mandoline makes quick work of slicing the potatoes into thin, uniform slices, and using clarified butter, which has a higher smoke point than regular butter, ensures that the butter won’t burn in the hot oven.
Servings 10 People
Ingredients
- 10 large russet potatoes peeled
- 2 Tbs. minced fresh herbs such as thyme, sage, tarragon and rosemary
- 1 Tbs. kosher salt
- Freshly ground black pepper
- 1/4 cup 2 oz./60 g clarified butter
- Flaky sea salt
Instructions
- Preheat an oven to 400°F (200°C).
- Working with one potato at a time, using a mandoline, thinly slice the potatoes into slices about 1/8 inch (3 mm) thick, gathering the slices together as you go to retain the potato’s shape as much as possible.
- Carefully arrange the potato slices vertically in a 12-inch (30-cm) cast-iron skillet, starting at the edges of the of the pan and moving in toward the center. Then, using your hands, press down lightly on the potatoes to tilt them slightly, as if they were dominoes that are beginning to topple over.
- Scatter the herbs over the potatoes, tucking some of them between the slices, then sprinkle the kosher salt evenly on top and season generously with pepper. Using a spoon, arrange dollops of the clarified butter evenly over the surface of the potatoes.
- Bake, uncovered, until the potatoes are browned on the edges and tender in the middle when tested with a skewer, about 1 hour. Sprinkle lightly with flaky sea salt and serve immediately. Serves 10 to 12.