- 1
Ingredients
- Serves 8
- (SERVES 8)
- 6 medium russet potatoes (or 12 small red potatoes), scrubbed clean
- 6 tablespoons virgin coconut oil (or ghee or butter)
- 2 garlic cloves, unpeeled and smashed
- 2 teaspoons thyme
- Fine grain sea salt
- Ground black pepper.
Preparation
Step 1
Preheat oven to 450°F (230°C) and place a rack in the middle.
Using a food processor with a slicing blade attached (or a mandoline or a sharp knife) slice potatoes as thinly as possible (¼-inch thin or even thinner).
Melt the coconut oil in a small saucepan over medium heat, add garlic cloves and cook for 2 minutes, until fragrant. Remove from the
Brush the bottom of a 10-inch cast iron skillet (or an oven-safe pan) with 1½ tablespoons of garlic coconut oil.
Starting in the center of the pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface.
Brush with another 1 ½ tablespoons of garlic coconut oil, sprinkle with a bit of thyme, and season well with salt and pepper. Repeat for two more layers.
Place skillet over high heat until coconut oil in pan sizzles, about 3 to 4 minutes.
transfer to oven; bake until potatoes are fork-tender, about 50 to minutes.
Remove from oven.
Run a spatula around edges and underneath potatoes to loosen.
Carefully invert onto a plate and serve