Skillet Potatoes - butter

Method

• Preheat the oven to 400 degrees F.
• Heat a 10-inch cast-iron or nonstick skillet over low heat.
• Add the butter; when melted, add the garlic and cook until soft but not browned, 3 to 4 minutes.
• Slice the potatoes on a mandoline set to 3mm (about the thickness of 3 credit cards).
• Place the potatoes in a large bowl; add the melted garlic butter and sprinkle with salt.
• Toss well to ensure all the slices are coated.
• Place the skillet used for the butter over low heat.
• Carefully layer the potato slices in the skillet, overlapping them in a circular pattern starting from the edge of the skillet and working towards the center.
• Continue until you have about five layers of potatoes.
• Set a medium pot lid (6 to 8 inches wide) on directly on top of the potatoes.
• Then place a heavy pot on top of the lid to weight it down.
• Adjust the heat to medium-low and cook for about 15 minutes on the stovetop, then transfer to the oven and bake until the bottom is golden brown and crispy, another 15 minutes.
• (You can use a spatula to peek at the bottom to make sure it's golden brown.)
• Remove the skillet from the oven and let the potatoes rest for 15 minutes.
• Remove the pot and lid, and place a plate upside down on the skillet.
• Using oven mitts, carefully turn the skillet over to release the potatoes onto the plate.
• Garnish with thyme leaves and serve.