Categories: Sides
Ingredients
- 2 1/2 tbsp. unsalted butter
- 2 tbsp. canola oil
- 2 tsp fresh thyme leaves
- 3 lb. medium russet potatoes
- 1 oz. Parmesan cheese, grated
- 2 tbsp. pine nuts
- 1 tsp kosher salt
Directions
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Preheat oven to 400 with oven rack in middle of oven. Cook butter, oil, and thyme in a small skillet over medium until butter is melted and bubbling, about 1 minute. Remove from heat; set aside.
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Peel potatoes; thinly slice each, keeping slices in order and forming 6-8 stacks of slices that taper toward the top. Arrange stacks of potato slices in a 10-inch cast-iron skillet, fanning out stacks as you place them in skillet.
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Brush potatoes with half of butter mixture. Roast at 400 until lightly browned, 40 to 45 minutes. Brush with remaining butter mixture; roast until crispy edges form on potatoes, about 15 minutes. Turn broiler to high. Sprinkle potatoes with cheese and pine nuts; broil until cheese is melted, 2 to 3 minutes. Sprinkle with salt.