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

A small amount of truffle oil infuses the whole dish with loads of earthy essence. If you don't have truffle oil, you can use olive oil for a more subtle flavor. Use a mandoline for quick, easy, uniform potato slices.

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.

Ratings & Reviews

LoveKitchens's Review

April 21, 2014

Rycepaper's Review

November 01, 2011
Decided to use the olive oil instead and it did give the dish a light flavor coupled with the fresh thyme. Potatoes inverted perfectly onto plate, no sticking and it held beautifully. I cooked on the stovetop as directed, but either during this process or while in the oven the potatoes browned too much. Maybe it only needed five minutes on the stovetop.