Hands-on Time
25 Mins
Total Time
1 Hour 5 Mins
Yield
Serves 6 (serving size: 1 wedge)
Photo: Charles Masters

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Combine 2 teaspoons thyme and kosher salt in a small bowl.

Step 3

Drizzle butter into a 10-inch cast-iron skillet coated with cooking spray. Arrange a layer of slightly overlapping potato slices in a circular pattern in pan; sprinkle with about 1/2 teaspoon salt mixture and drizzle with 1/2 teaspoon truffle oil. Repeat layers 4 times, ending with truffle oil. Press potato mixture firmly to pack. Cook over medium-high heat for 6 minutes without stirring.

Step 4

Cover with foil, and bake at 450° for 20 minutes on bottom rack in oven.

Step 5

Uncover and bake an additional 20 minutes or until potatoes are tender when pierced with a knife. Loosen edges of potatoes with a spatula or knife. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with remaining 1/2 teaspoon thyme.

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