Instructions
- Peel the Potatoes and slice them very thinly, about 1/8 inch thick. A mandoline is helpful for this.
- Rinse the sliced Potatoes in cold water until the water runs clear. Drain well and pat dry with paper towels.
- Heat the Olive Oil and 4 tbsp of Butter in a large skillet over medium-high heat.
- Add the Shallots to the skillet and cook until softened and translucent, about 3-5 minutes.
- Add the Potatoes to the skillet in a single layer (work in batches if necessary to avoid overcrowding).
- Cook for 8-10 minutes, flipping occasionally, until golden brown and crispy. Add the Thyme sprigs during the last 3 minutes of cooking.
- Remove the Potatoes and Thyme from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Add the remaining 4 tbsp of Butter to the skillet and melt.
- Season the Potatoes with Salt and Black Pepper.
- Toss the Potatoes with the melted Butter and Parsley. Serve immediately, removing the Thyme sprigs before serving.
