Cast-Iron Herbed Potatoes Anna

Ingredients

• 0.3 cup butter 
• 1 tablespoon rosemary fresh finely chopped
• 1 tablespoon thyme leaves fresh finely chopped
• 6  garlic cloves finely chopped
• 0.8 teaspoon pepper divided freshly ground
• 2.3 pounds russet potatoes peeled thinly sliced
• 0.8 teaspoon salt divided
• 2 tablespoons vegetable oil 

Equipment

• frying pan
• oven
• aluminum foil
• stove
• spatula
• oven mitt

Directions

1. Melt butter in a small skillet over medium heat.
2. Add garlic. Cook 2 minutes or just until garlic is lightly browned.
3. Remove from heat, and stir in rosemary and thyme; set aside.
4. Brush bottom and sides of a 9" cast-iron skillet with 2 tablespoons oil. Arrange enough potato slices to cover bottom of skillet, overlapping slices; drizzle with one-third herbed garlic butter.
5. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Repeat procedure twice with remaining potato, herbed garlic butter, salt, and pepper.
6. Brush a piece of aluminum foil with melted butter; press foil firmly, buttered side down, onto potato slices.
7. Bake at 400 for 1 hour and 10 minutes.
8. Remove from oven, and using an oven mitt, press down firmly on the aluminum foil-covered potatoes.
9. Remove aluminum foil, and place skillet on stovetop over medium heat. Cook 5 minutes.
10. Remove from heat; let stand 2 minutes. Invert potatoes onto a plate, coaxing potatoes loose from skillet with a spatula.
11. Bake potatoes Anna earlier in the day; invert onto an ovenproof plate, and cover loosely with foil. Just before serving, uncover and reheat at 400 for 10 minutes.