2potatoes2 large peeled and thinly sliced potatoes
5tbspsunsalted butter4 to 5 tablespoons unsalted butter
1 teaspoonthyme1 teaspoon thyme
Heat the butter in a heavy 12-inch skillet. Dry the potato slices on paper towel. 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 heat proof dish over the potatoes and place a heavy object on the plate to weight 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.