Prep Time 15 mins
Cook Time 1 hour 30 mins
Total Time 1:45
Yields 6


  • 3 pound gold potatoes, thinly sliced
  • 1 stick of unsalted butter or 8 tablespoons of ghee
  • 1 heaping tablespoon minced sage
  • 1 heaping tablespoon minced rosemary
  • 1 heaping tablespoon minced thyme (plus extra thyme for garnishing)
  • flaked salt


  1. Preheat oven to 375 degrees F. Thinly slice potatoes using a mandoline slicer or food processor with the slicing attachment. Arrange potatoes in any formation in a 10" cast iron skillet.
  2. Place a medium saute pan over medium heat. Add butter and once it melts, add sage, rosemary and thyme then cook for about 5-7 minutes, stirring continuously, until the butter has browned then remove from heat.
  3. Pour butter herb mixture over the potatoes, using a brush to get in the crevices of all the potatoes. Place extra thyme on top of potatoes and sprinkle with a couple hefty pinches of salt.
  4. Place in oven to cook for 1 hour and 15-30 minutes. Check out 1 hour and 15 minutes to see if the potatoes are completely cooked through.
  5. Serve immediately and eat up!


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