Wednesday, August 22, 2012
2.5 lb large Yukon gold potatoes
5 tbsp unsalted butter
1 tbsp starch
1 tsp table salt
0.5 tsp black pepper
1.5 tsp chopped rosemary
Wash and slice the potatoes using a food processor. Preheat oven to 450F, adjusting oven rack to low-middle part of the stove.
Wash the potatoes in a colander under running water. Pat them dry. Mix the spices, starch and 4 tbsp of melted butter. Toss with the potatoes.
In a 10-inch ovenproof nonstick skillet melt 1 tbsp of butter. Arrange the first layer of potatoes on it in concentric circles. Place the remaining slices on top, disposing of the excess starchy liquid. Carefully arrange potatoes to fill any major holes.
Cook on medium-high heat on the stove top until the edges are beginning to turn translucent (about 5-7 minutes). Spray aluminum foil with oil and cover the potatoes with it. Press down with a 9-inch pie shape filled with pie weights. Lower the oven temperature to 425F and bake for 25 minutes. Remove the pie pan and foil and bake for another 20-25 minutes, until potatoes are soft.
Cook 2-3 minutes more on the stove top and flip onto a plate once it can wiggle in the pan. Serve immediately.