Garlic Thyme Potatoes Anna

Adapted from MarthaStewart


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


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.