Thyme Potatoes
Every kitchen needs a cast iron pan. I am lucky enough to have the one my great grandmother used. I am always looking for new reasons to use this pan; add that to my love of potatoes and this is what I came up with last night. This dish requires a bit of time in the oven but is so, so worth it.
4 scrubbed and peeled Idaho potatoes thinly sliced
1/2 small onion sliced into thin ringlets
1 ½ TBS olive oil
1 ½ TBS butter (*swap butter with equal amount of olive oil for vegan version)
generous salt and pepper
3 sprigs of fresh thyme
Preheat oven 375*
Melt butter and combine with olive oil. Brush a 9” cast iron or oven safe dish with butter/oil mixture. Lay the thinly sliced potatoes in a spiral starting in the center; occasionally adding an onion ringlet between the potatoes. Brush the layer with butter/oil mixture and sprinkle with a good amount of kosher salt and fresh cracked pepper. Repeat until all the potatoes are used. Top with fresh thyme sprigs and roast in the oven for 45 min or until edges are lightly crisped and potatoes are fork tender.
1/2 small onion sliced into thin ringlets
1 ½ TBS olive oil
1 ½ TBS butter (*swap butter with equal amount of olive oil for vegan version)
generous salt and pepper
3 sprigs of fresh thyme
Preheat oven 375*
Melt butter and combine with olive oil. Brush a 9” cast iron or oven safe dish with butter/oil mixture. Lay the thinly sliced potatoes in a spiral starting in the center; occasionally adding an onion ringlet between the potatoes. Brush the layer with butter/oil mixture and sprinkle with a good amount of kosher salt and fresh cracked pepper. Repeat until all the potatoes are used. Top with fresh thyme sprigs and roast in the oven for 45 min or until edges are lightly crisped and potatoes are fork tender.
use leftovers in scrambled eggs the next morning
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