Potato, Skillet, Crispy Root Vegetable Roast

By MarieR

Taste of the South Magazine, June 2014

Ingredients

• 5 tablespoons unsalted butter, melted and divided
• 2 russet potatoes, peeled
• 2 sweet potatoes, peeled
• 1 rutabaga, peeled
• 1 turnip, peeled
• 6 cloves garlic, smashed
• 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• Garnish: fresh thyme sprigs

Details

Servings 6
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

Preheat oven to 400°. In a 12-inch cast-iron skillet, add 2 tablespoons melted butter, swirling to coat bottom.
Using a knife or mandoline, slice potatoes, rutabaga, and turnip into 1/8-inch-thick rounds. Keeping sliced vegetables together by type, place in skillet. Tuck in garlic among sliced vegetables. Brush vegetables with remaining 3 tablespoons butter; sprinkle with salt and pepper.
Bake until vegetables are tender and golden brown, approximately 1 hour and 30 minutes. Garnish with thyme, if desired.