Equipment
* optional
Ingredients
Produce
- 800 g russet potatoes, scrubbed but unpeeled
- 5 g fresh chives, finely chopped
Pantry
- 45 ml corn oil
- 8 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat the oven to 200°C or 400°F.
Wash and thinly slice the potatoes to approximately 3 millimeters thick using a mandoline slicer. Do not rinse the slices after cutting.
Toss the potato slices in a large mixing bowl with the kosher salt and black pepper until evenly coated.
Add the corn oil to a cast iron skillet and warm over medium heat until the oil is shimmering.
Remove the skillet from the heat briefly. Carefully arrange the seasoned potato slices in overlapping concentric circles, starting from the outside edge and working your way to the center. Press down gently to compact the layers.
Return the skillet to medium heat and cook undisturbed until the bottom layer becomes deeply golden and crispy along the edges.
Transfer the skillet to the preheated 200°C or 400°F oven. Bake until the potatoes are completely tender throughout.
Remove the skillet from the oven and let it rest for five minutes. Garnish with finely chopped fresh chives before serving warm directly from the pan.
Chef's Notes
- Do not rinse the potato slices after cutting them. The natural surface starches act as a crucial binder, keeping the layers pressed together.
- A well-seasoned cast iron skillet is essential to prevent sticking and to conduct heat evenly across the entire bottom layer.
- If the bottom is browning too quickly during the stovetop searing phase, lower the heat slightly. You want a steady crisping process rather than a fast scorch to ensure the crust holds together.
- Take your time arranging the first overlapping layer of potatoes in the skillet. This layer will become the crispy bottom crust and needs to be evenly shingled to protect the upper layers.
Storage
Refrigerator: 3 days — Store in an airtight container. The bottom crust will soften upon refrigeration.
Freezer: 1 month — Freeze flat in portioned slices. Texture may become slightly grainy upon thawing.
Reheating: Reheat in a dry skillet over medium heat or in a 180 degrees Celsius oven until warmed through and the edges re-crisp.
