2 tablespoons butter
- 2 tablespoons grape seed oil
- 1 pounds Yukon gold potatoes, or other starchy potato
- Sea salt, coriander, and pepper
- 4-5 sprigs fresh thyme
Wash potatoes. Leaving skin on, using mandoline, slice potatoes very thinly. Working quickly, so potatoes do not turn brown, heat your skillet and melt butter/oil over moderate heat. Lay out potatoes in bottom of pan in a concentric circle, seasoning potatoes with salt, pepper, coriander and thyme. Repeat potato layering a total of 3 times, only using thyme on one layer. Cook for approximately 4 minutes uncovered- finish cooking covered to steam slightly. Serve immediately or if holding for later service, remove from pan and place on parchment lined pan. Refrigerate until needed. Crisp in 400 ˚F oven about 4-6 minutes before service. Serve by cutting like a pizza into wedges.