Picture by Lemonsforlulu
Ingredients: Serves 8
1 teaspoon sea salt
½ teaspoon black pepper
2 ½ tablespoons butter
3 lbs peeled baking potatoes cut into 1/8 in. thick slices
1 tablespoon butter, melted
1 tablespoons fresh parsley, chopped
1. Preheat oven to 400
2. Combine salt and pepper in a small bowl.
3. Over medium heat, melt 2 ½ tablespoons of butter in a 10 in cast iron skillet or any ovenproof pan. Arrange
sliced potatoes in a circular pattern, allowing potatoes to overlap if necessary. Sprinkle with about ¼ teaspoon
salt mixture. Drizzle ½ teaspoon of the melted butter over potatoes. Repeat layers, ending with butter. Press
potatoes down. Cover pan with foil and bake for 20 minutes.
4. Uncover and bake potatoes for an additional 25 minutes or until they are golden brown. Loosen edges of potatoes
with a spatula. Place a serving plate on top of skillet and flip over to invert potatoes onto the plate. Sprinkle
with fresh parsley.