When we saw this recipe on The Kitchen, we had to try it. While the recipe at the link below will make a huge amount, I used just two good-sized potatoes, one stick of butter, and our smaller cast iron skillet. I used our mandoline to make very thin slices, coated them in thyme-basted butter, and overlapped them in several layers as shown below. The critical step comes when it's time to flip the skillet upside down to serve crispy-side up.
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