I am finding it hard to believe that Thanksgiving is in a week! For some reason the holidays creep up on me every single year. Time just moves too quickly as you get older it seems. Especially if you have kids. You can literally watch time pass when you watch your kids. It’s crazy! Anyway, do you have your Thanksgiving menu all set and ready to go for the day? Or are you lucky enough to either stay at home with your own little family, or just required to bring one dish to a friend/family’s house? If you’re still looking for that “perfect” dish to contribute or if you’re need another side, you’ve come to the right place.
This dish may look like it takes time, but it really doesn’t. Pull out that mandolin slicer you have tucked away (the one that gives my husband the shivers- he hates me using it!) and get slicing. It saves you so much time, and it ensures all your slices will be the same thickness. That’s pretty much all your hard work right there. The oven does all the work with this dish. The nice and thin potatoes are fanned out around your cast iron skillet, brushed with melted rosemary butter and placed in a nice hot oven. They then bake for little less than an hour, brushed with butter again and roasted for a little longer. For the finishing touches, a sprinkle of Parmesan cheese is scattered over the tops of the potatoes then placed under the broiler to make the potatoes nice and crispy. See, not so hard, right? This method makes the potatoes nice and crispy on the tops, but so soft and almost creamy on the underside. It is extremely satisfying, and definitely addictive. This would be a welcomed side dish to any Thanksgiving table!
Adapted from Bon Appetite Magazine, 2018
- 3 Tablespoons unsalted butter
- 2 Tablespoons grapeseed oil
- 1 Tablespoon chopped fresh rosemary
- 2 1/2-3 pounds red potatoes, scrubbed
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon kosher salt
Preheat the oven to 400ºF, with a rack closest to the top. In a small skillet or pot, melt the butter with the grapeseed oil and rosemary over medium heat. Once the butter has melted, remove from the heat and set aside.
Slice the potatoes 1/8-inch thick and fan out in a 10-12-inch cast iron skillet. Brush the potatoes with half of the rosemary butter, then place in the preheated oven. Roast for 40-45 minutes, or until lightly browned. Brush the remaining rosemary butter over the potatoes and roast for another 15 minutes, or until the edges begin to get crispy. Remove from the oven and turn the broiler on to high. Sprinkle the grated Parmesan cheese and kosher salt over the potatoes. Place under the broiler and cook until the cheese has melted and the potatoes are crispy, 3-5 minutes. Remove from the oven and serve.