Arrange slices in a ring on bottom of skillet. Fill the center with overlapping slices. Sprinkle with salt and pepper. Arrange a second layer with remaining slices. Invert a heatproof dish over the potatoes and place a heavy object on the plate to weigh the potatoes down.
Sauté the potatoes over medium heat until the underside is nice and golden and the slices are molded together.
Remove the weight and the plate and carefully turn the potatoes all at once.
Cook until browned and cooked through.
Cut in quarters and place in plates.
You can add the below ingredients, either together or separately.Thyme - is purely optional, and if you have it on hand, it gives your potatoes a great flavor.Garlic - Adds a layer of extra flavor as the butter works its magic with the natural oils of the garlic.
Storage and reheating tips
Potatoes do not store well for more than one or two days maximum. I suggest placing your leftovers in an airtight, sealed glass container.When ready to reheat your potatoes, bring them back to room temperature.I use two methods to warm them up.Stovetop:
A skillet with a tablespoon or more of water will help keep the moisture in the potatoes, and with a couple of tablespoons of unsalted butter.
Cover with a lid or aluminum foil and reheat over your stove at low to medium heat.
It is similar to the one above in placing your potatoes in an oven-proof skillet or dish. Add water and butter.
Spread some butter over aluminum foil that will cover the potatoes.
Cover with the aluminum foil and bake at 320F for 10 to 15 minutes. You can place your potatoes in a cold oven, but adjust the timing.