Savory Skillet Potatoes
Submitted by Krista Kuchenbecker on Dec 23, 2017
This recipes looks super fancy, but the hardest part is slicing up the potatoes! Get ready to impress your family and friends! If there are any left overs, these are great to make a breakfast hash with the next day!
3 pound gold or red potatoes, thinly sliced
4 tablespoons of ghee
4 tablespoons olive oil
1 heaping tablespoon minced sage
1 heaping tablespoon minced rosemary
1 heaping tablespoon minced thyme (plus extra thyme for garnishing)
1. Preheat oven to 375 degrees F. Thinly slice potatoes using a mandoline slicer. Be careful! Arrange potatoes in any formation in a 10" cast iron skillet.
2. Place a medium saute pan over medium heat. Add butter and olive oil. Once it melts, add sage, rosemary and thyme then cook for about 5-7 minutes, stirring continuously, until the butter has browned then remove from heat.
3. Pour butter herb mixture over the potatoes, using a brush to get in the crevices of all the potatoes. Place extra thyme on top of potatoes and sprinkle with a couple hefty pinches of salt.
4. Place in oven to cook for 1 hour and 15-30 minutes. Check out 1 hour and 15 minutes to see if the potatoes are completely cooked through.
Cooking time will vary depending on the type of potato you use. So just keep an eye on it if you choose a different potato.
Inspired by PaleOMG.com