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

1. 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.

2. 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.

3. 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.

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