3 pounds baking potatoes peeled cut into 1/8-inch-thick slices
0.5 teaspoon pepper black
1 tablespoon flat-leaf parsley fresh chopped
1 teaspoon sea salt
1 tablespoon butter unsalted divided melted
2.5 tablespoons butter unsalted
Equipment
bowl
frying pan
oven
spatula
Directions
Preheat oven to 45
Combine salt and pepper in a small bowl.
Melt 2 1/2 tablespoons butter in a 10-inch cast-iron or ovenproof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4 teaspoon salt mixture.
Drizzle 1/2 teaspoon melted butter over potatoes. Repeat the layers 5 times, ending with butter. Press firmly to pack. Cover and bake at 450 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.
