Crispy Herbes de Provence Potatoes
- 2 Tbsp butter
- 2.5 lbs gold potatoes
- 6 Tbsp butter
- 1 cups Parmesan
- 0.25 cup panko breadcrumbs
- 1.5 Tbsp TJ's Herbes de Provence
- 1 tsp salt
- 0.25 tsp pepper
- 1 Tbsp rosemary
- 1 9-inch cast iron pan
- 1 mandoline or knife
- 1 large bowl
Preheat oven to 350°F.
Grease a 9-inch cast iron pan with two tablespoons melted butter. Set aside.
Using a mandoline or knife, thinly slice the gold potatoes and place in a large bowl.
Combine remaining butter, grated Parmesan cheese, panko breadcrumbs, TJ's Herbes de Provence, salt, and pepper with potatoes. Toss to coat.
To arrange the potatoes, lay a single layer of potatoes against the side of the pan, until a ring of potatoes is formed. Continue to make rings of potatoes, until the entire pan is filled.
Bake for 1 hour, or until the edges and tops become golden brown, crispy, and the potatoes are tender when pierced with a knife.
Let cool 10 minutes before sprinkling with fresh rosemary to serve.