Trailside Table

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Disc-O Potatoes

Erica Hann

PREP TIME
30 minutes

|

COOK TIME
40 minutes

|

YIELD
4 - 6 Servings

Ingredients:

  • 2 large russet potatoes

  • 4 tablespoons ghee

  • 4 to 6 sprigs of thyme

  • kosher salt to taste

  • finely grated parmesan cheese (optional)

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Directions

  1. Pre-heat a cast iron skillet to around 350 degrees (medium-high heat), preferably over the campfire, but stovetop works too.

  2. Peel the two potatoes and slice them as thinly as possible using either a mandolin or a very sharp knife, being careful to protect your fingers!

  3. Arrange the slices into four to six stacks, sprinkling a little cheese between each, if using. Topple the tower to form a straight line of slices, as if they were dominoes that had fallen over.

  4. Melt some ghee in the pan then add the rows of potato slices. Top each with kosher salt to taste, a dollop of ghee and a sprig of thyme.

  5. Cook for about 20 minutes, until the bottoms are nice and browned. Adjust the heat so that the potatoes are just sizzling, but not browning too fast. Flip and repeat on the other side.

  6. Enjoy warm out of the pan, at room temperature, or re-heated at meal time.