First time making this - composite of recipes…

Best oven to 425F

Use Russet potatoes

Peel, wash, slice a thin portion from one side of the potato to keep them flat on a surface, in between two wooden spoons or thick cooking chopsticks.

Slice them thin without cutting all the way through. The spoons / chopsticks should help prevent that - be careful with the edges which may be cut all the way through

Melt 2 tsp butter, add 2 tsp olive oil, mix with two cloves of finely minced garlic.

Put the potatoes in a cast iron pan, sliced side up. Drizzle with the butter + oil + garlic mix, sprinkle some salt and pepper on the potatoes, put it in the oven uncovered.

Every 20 min or so, take the pan out, baste the potatoes with the melted butter and oil. Do it 4-5 times as you prefer during a total oven bake time of about 90 minutes plus minus what works for your oven, until the potatoes brown well all on the top.

Take it out, the potatoes scoop out of the pan easily. Serve immediately or keep them warm in the oven for 10 min or so until serving.

It’s good as is as a side dish. I made some chicken fricassee so any thick gravy with it would also be good.

Hope you try and enjoy!

[amateur notes to self - 1) I should have left some ‘collecting spot’ in the pan to tilt, collect the butter and baste the potatoes - it’s a hot pan so reserve a portion of the pan uncovered with potatoes if not you’ll be struggling to stick a spoon to scoop the liquid while maneuvering a hot pan. 2) don’t baste, then use the same spoon to immediately taste your foresee sauce - you’ll burn your lips and tongue. 3) garlic tends to burn a bit - but I seem to not want to fix it somehow every time…]