1 teaspoon kosher salt
1/2 teaspoon black pepper
2 1/2 tablespoons unsalted butter
3 pounds baking potatoes, cut into 1/8-inch-thick slices
1 tablespoon unsalted butter, melted and divided
1 tablespoon fresh flat-leaf parsley, chopped (optional)
Preheat oven to 450 degrees.
Combine salt and pepper in bowl. Melt 2 1/2 tbsp butter in a 10-inch cast-iron or oven-proof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4 tsp. salt mixture. Drizzle 1/2 tsp. melted butter over potatoes. Repeat layers 5 times, ending with butter. Press firmly to pack. Cover and bake at 450 degrees for 20 minutes.
Uncover and bake an additional 25 minutes or until potatoes are golden. Loosen edges of potatoes with a spatula. Place a plate upside-down on top of pan; invert potatoes onto plate. Sprinkle with parsley, if desired.
Serves 8.
Source: Cooking Light
