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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 259 kcal
- Protein
- 4 g
- Carbohydrates
- 37 g
- Fat
- 11 g
- Fiber
- 3 g
- Sugar
- 1 g
- Sodium
- 786 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 3 g
- Potassium
- 845 mg
- Calcium
- 30 mg
- Iron
- 1.8 mg
- Magnesium
- 47 mg
- Phosphorus
- 112 mg
- Zinc
- 0.6 mg
- Vitamin A
- 8 mcg
- Vitamin C
- 12 mg
- Vitamin E
- 1.7 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 0.7 mg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.06 mg
- Niacin
- 2.1 mg
- Folate
- 28 mcg
- Water
- 157 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Potatoes are sticking firmly to the bottom of the pan
Cause: Insufficient oil, pan was not hot enough before adding potatoes, or the cast iron is poorly seasoned
Fix: Allow the pan to cool slightly off the heat, then gently pry the edges with a thin, flexible metal spatula. Alternatively, serve scoops directly from the skillet.
Prevention: Ensure the corn oil is shimmering hot before layering the potatoes, and always use a properly seasoned skillet
Potatoes are crispy on the bottom but undercooked in the middle
Cause: Slices were cut too thick or the oven baking time was too short
Fix: Cover the skillet tightly with aluminum foil to trap steam and return to the oven until the center is entirely tender
Prevention: Use a mandoline slicer for uniform, paper-thin slices
Cultural Context
This rustic American preparation draws inspiration from classic European layered potato dishes, adapted for the everyday home cook using a sturdy cast iron skillet and widely accessible ingredients like corn oil. The minimalist approach celebrates the arrival of spring by letting the humble potato shine, accented only by a vibrant scattering of fresh chives.
