Potatoes Anna

make 2-4 servings

2 medium russet potatoes, peeled

3 tablespoons unsalted butter, melted

coarse sea salt

freshly ground pepper

herbes de Provence

fresh thyme leaves, for garnish

1. Preheat the oven to 450 degrees. Using the slicing blade on your food processor or a very sharp knife. slice the potatoes about 1/4-inch thick.

2. Add 1 tablespoon of melted butter to a 8-inch cast iron skillet and brush to cover the bottom.

3. Beginning in the center of the skillet, arrange the potato slices in a circular pattern to cover the bottom of the skillet. The slices should overlap slightly. Brush with melted butter, season generously with salt and pepper, and sprinkle with a small pinch of herbes de Provence. Repeat for at least two more layers.

4. Place the skillet over high heat and cook until the butter begins to sizzle, about 1-3 minutes.

5. Transfer the skillet to the oven and bake until the potatoes are fork-tender. This should take about 60 minutes, but check after 45. Remove from the oven.

6. Serve in the skillet, or use a large spatula to loosen the potatoes from the skillet, then flip onto a serving plate. Garnish with fresh thyme before serving.

7. Alternately, potatoes can be made in advance, let cool, cover with aluminum foil and refrigerate. To serve, reheat in a 350 degree oven for 5-10 minutes.