INGREDIENTS

• 8 Tbs. unsalted butter
• 3 sprigs thyme
• 3 cloves garlic, mashed
• 3 1/2 lbs yukon gold potatoes
• salt

HOW TO MAKE IT

1. Preheat oven to 375 F°
2. In a small pan melt the butter along with the thyme and garlic.
3. Brush a little of the butter on the bottom of a 10” fry pan and set the remaining butter aside.
4. Using a mandolin or sharp knife, thinly sliced the potatoes, keeping the potato slices together. Place potato slices on a plate and repeat with remaining potatoes.
5. Assemble the dish by placing the fanned out potatoes into the prepared fry pan. Drizzle the potatoes with the remaining butter then a large pinch of salt.
6. Roast the potatoes for about 1 hour or until crispy and golden brown. Increase the heat for the last 10 mintues to 475F° to make sure to get those crispy edges.
7. Remove, top with a little more salt then serve.
8. Serves about 4 to 6 people