1 teaspoon kosher or sea salt
½ teaspoon black pepper
2 ½ tablespoons unsalted butter
3 pounds peeled baking potatoes, cut into 1/8-inch thick slices
1 tablespoon unsalted butter, melted and divided
1 tablespoon chopped fresh flat-leaf parsley, optional
Preheat oven to 450.
Combine salt and pepper in a small bowl.
Melt 2 ½ tablespoons butter in a 10-inch cast-iron or ovenproof heavy skillet
over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with ¼ teaspoon salt mixture. Drizzle ½ teaspoon melted butter over potatoes. Repeat the layers 5 times, ending with butter. Press firmly to pack. Cover and bake for 450 degrees for 20 minutes.
Uncover and bake an additional 25 minutes or until potatoes are golden. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with parsley, if desired.
Yield: 8 servings (serving size: 1 wedge)
Calories 208 (23% from fat); Fat 5.2g (sat 3.2g, mono 1.5, poly.3 g);
Iron .7 mg; Cholesterol 14 mg; Calcium 11 mg; Carbohydrate 36.7g;
Sodium 353mg; Protein 3.4g; Fiber 2.6g