- 4 russet potatoes, peeled
- 3 cloves of garlic, crushed
- 1 stick (8 tablespoons) of unsalted butter
- 4 sprigs of fresh thyme
- 5 sage leaves
- 1 tsp kosher salt
- ¼ tsp cracked black pepper
- 9” non-stick skillet
- 1 cartouche- parchment paper lid (cut parchment into a circle shape that just fits into the pan and cut a whole directly in the middle to let the steam escape)
- Preheat oven 425 F.
- Heat up the unsalted butter in the non-stick skillet and add in the crushed garlic. Melt the butter on low heat and let the garlic really infuse into the butter around 10 minutes on very low heat. While the butter is melting, remove the leaves from the thyme and finely chop the thyme leaves and sage leaves and put them in a big bowl. Pour the infused butter into the bowl. You can either strain the garlic out of the butter or keep the garlic in and pour into the herbs. Peel the potatoes, and using a mandolin or a sharp knife, slice the potatoes into thin pieces and place in the bowl with the herbs. Toss the potatoes in the herbed butter and season with the kosher salt and cracked black pepper.
- Toss to coat evenly. Place the potatoes in the non-stick skillet, tightly overlapping in a circular design, repeating until you are done with all the potatoes. Place on the stove and cover with the cartouche (the parchment paper lid) and lay over a weight to press the potatoes down into the pan. Crisp up on the stove for 5 minutes on medium low. Remove the weight from the top and place in the pre-heated oven for 40-45 minutes until the edges are a deep golden color and the knife runs through it easily. Flip the potatoes over onto a plate and season well with sea salt. Serve immediately.