Thinly slice the Potatoes using a mandoline or sharp knife – aim for 1/8 inch (3 mm) thickness.
In a bowl, toss the sliced Potatoes with the melted Butter, Salt, and Pepper.
Grease a 9-inch (23 cm) oven-safe skillet (cast iron is ideal) with some of the butter mixture.
Arrange the Potato slices in a circular pattern, overlapping each slice slightly, starting from the center and working outwards. Continue layering until all Potatoes are used.
Pour any remaining butter mixture over the top.
Cover the skillet with parchment paper and then aluminum foil.
Bake for 45 minutes. Remove the foil and parchment paper and bake for another 30 minutes, or until golden brown and crispy.
Let cool slightly before carefully inverting onto a serving platter.
Drizzle with Truffle Oil before serving.
Ingredients
6
2 lbs900 gRusset Potatoes-peeled
1/2 cup113 gUnsalted Butter-melted
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack Pepper-ground
1 tbsp15 mLTruffle Oil
Equipment
9-inch oven-safe skillet (cast iron preferred)
Mandoline or sharp knife
Mixing bowl
Parchment paper
Aluminum foil
Instructions
Preheat oven to 375°F (190°C).
Thinly slice the Potatoes using a mandoline or sharp knife – aim for 1/8 inch (3 mm) thickness.
In a bowl, toss the sliced Potatoes with the melted Butter, Salt, and Pepper.
Grease a 9-inch (23 cm) oven-safe skillet (cast iron is ideal) with some of the butter mixture.
Arrange the Potato slices in a circular pattern, overlapping each slice slightly, starting from the center and working outwards. Continue layering until all Potatoes are used.
Pour any remaining butter mixture over the top.
Cover the skillet with parchment paper and then aluminum foil.
Bake for 45 minutes. Remove the foil and parchment paper and bake for another 30 minutes, or until golden brown and crispy.
Let cool slightly before carefully inverting onto a serving platter.
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