4 cloves garlic, chopped
2 russet potatoes, skin left on
3 sprigs fresh thyme leaves
- Preheat the oven to 400 degrees F.
- Heat a 10-inch skillet over low heat.
- Add the butter; when melted, add the garlic and cook until soft but not browned, 3 to 4 minutes.
- Slice the potatoes on a mandoline.
- Place the potatoes in a large bowl; add the melted garlic butter and sprinkle with salt.
- Toss well to ensure all the slices are coated.
- Carefully layer the potato slices in the skillet used for the butter, overlapping them in a circular pattern starting from the edge of the skillet and working towards the center. Continue until you have about five layers of potatoes.
- Place the skillet over low heat.
- Set a medium pot lid or pie pan directly on top of the potatoes. Then place a heavy pot on top of the lid to weight it down.
- Adjust the heat to medium-low and cook for about 15 minutes on the stovetop, then transfer to the oven and bake until the bottom is golden brown and crispy, another 15 minutes.
- Remove the skillet from the oven and let the potatoes rest for 15 minutes.
- Remove the pot and lid, and place a plate upside down on the skillet.
- Using oven mitts, carefully turn the skillet over to release the potatoes onto the plate.
- Garnish with thyme leaves and serve.