The Best Potato Dish in the World According to Chefs

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is lower in calories and adds a cheesy flavor.

Peel the russet potatoes and keep them submerged in cold water to prevent discoloration.

Thinly slice the potatoes using a mandolin or a knife, aiming for a thickness similar to a slightly thicker potato chip.

Rinse the potato slices under cold water to help them cook more evenly and remove excess starch.

Dry the potato slices thoroughly using plain flower sack towels to avoid breaking them.

Melt 1 stick of unsalted butter in a small pot over low heat.

In a 10-inch cast iron skillet, add 3 tablespoons of unsalted butter and melt it over low medium heat.

Layer the sliced potatoes in the skillet, starting from the inside and slightly overlapping them.

Drizzle a few teaspoons of melted butter over the first layer, then season with coarse salt and freshly cracked pepper.

Add another layer of potatoes in the opposite direction to create structure and even thickness.

Continue layering until there are six total layers, drizzling butter and seasoning with salt and pepper between each layer.

Once the last layer is added, drizzle more butter and season with salt and pepper.

Place another pan on top of the layered potatoes to compress them and help them cook evenly.

Cook the potatoes on low medium heat for 3 to 4 minutes without touching them.

Cover the skillet with aluminum foil and place it in the oven at 425°F for 25 minutes.

After 25 minutes, remove the foil and return the skillet to the oven for an additional 20 to 25 minutes to brown the top.

Let the dish rest for 5 to 6 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens