This easy potato side dish is so visually appealing and yet easy! We used thyme as our herb of choice here but feel free to replace with your fav. Rosemary or sage could be delicious as well.
Our go-to potato choice for this recipe are baby yukon golds because they have a creamy taste and texture. They also aren't as starchy as other varieties and they have a thin skin so no need to peel.
Who knew that growing potatoes could be so satisfying. Maybe it brings us back to our childhood, digging around a sandbox and unearthing little treasures. We grew white, purple, and red potatoes in our garden this year so we've put them to good use in this easy and delicious recipe.
2 tablespoons olive oil
6 medium potatoes
1 medium onion
2 sprigs fresh thyme
1/2 tsp cayenne pepper
1 tsp salt
2 tsp pepper
2 tablespoons parmesan cheese
Preheat oven to 400°F. Coat cast iron skillet with olive oil.
Using a mandolin or a sharp knife, carefully slice potatoes and onions into thin circles. Place in large mixing bowl. Gently toss with olive oil, s&p, and thyme leaves. Arrange potato slices and onions in a gentle overlapping circular pattern.
Cover skillet with foil and bake for about 45 mins or until potatoes are tender. Remove foil, sprinkle with parmesan cheese and bake for another 10 minutes or until crisp.