Any Serious Chef Needs to Master These Potatoes

By Chef Billy Parisi · 30 min

Ingredients

Instructions

1. Preheat the oven to 425°F.
2. Peel and thinly slice the russet potatoes, keeping the slices in cold water while you cut the rest.
3. Drain the slices, rinse them well under cold water, then dry them thoroughly with a flour-sack towel or paper towels.
4. Melt 1 stick of butter in a small pot over medium heat.
5. Put 3 tablespoons of butter in a 6-, 8- or 10-inch cast-iron skillet or non-stick pan over low to medium heat.
6. Working from the center outward, fan the sliced potatoes over the pan in a layer. Drizzle with some of the melted butter and season with salt and pepper.
7. Shake the pan gently so nothing sticks, then repeat the potato, butter, salt and pepper layer 3 more times for 4 layers in total.
8. Press the potatoes flat with another pan of the same size.
9. Cover with foil and bake at 425°F for 20 minutes.
10. Uncover and bake another 20 to 25 minutes, until well browned on top and cooked through.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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