• 2 tablespoons butter

  • 2 tablespoons grape seed oil
  • 1 pounds Yukon gold potatoes, or other starchy potato
  • Sea salt, coriander, and pepper
  • 4-5 sprigs fresh thyme


Wash potatoes. Leaving skin on,  using mandoline, slice potatoes very thinly. Working quickly, so potatoes do not turn brown, heat your skillet and melt butter/oil over moderate heat. Lay out potatoes in bottom of pan in a concentric circle,  seasoning potatoes with salt, pepper, coriander and thyme. Repeat potato layering a total of 3 times, only using thyme on one layer. Cook for approximately 4 minutes uncovered- finish cooking covered to steam slightly. Serve immediately or if holding for later service, remove from pan and place on parchment lined pan. Refrigerate until needed. Crisp in 400 ˚F oven about 4-6 minutes before service. Serve by cutting like a pizza into wedges.


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