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1
Preheat the oven to 400 degrees F.
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2
Heat a 10-inch cast-iron or nonstick skillet over low heat.
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3
Add the butter; when melted, add the garlic and cook until soft but not browned, 3 to 4 minutes.
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4
Slice the potatoes on a mandoline set to 3mm (about the thickness of 3 credit cards).
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5
Place the potatoes in a large bowl; add the melted garlic butter and sprinkle with salt.
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6
Toss well to ensure all the slices are coated.
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7
Place the skillet used for the butter over low heat.
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8
Carefully layer the potato slices in the skillet, overlapping them in a circular pattern starting from the edge of the skillet and working towards the center.
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9
Continue until you have about five layers of potatoes.
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10
Set a medium pot lid (6 to 8 inches wide) on directly on top of the potatoes.
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11
Then place a heavy pot on top of the lid to weight it down.
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12
Adjust the heat to medium-low and cook for about 15 minutes on the stovetop, then transfer to the oven and bake until the bottom is golden brown and crispy, another 15 minutes.
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13
(You can use a spatula to peek at the bottom to make sure it's golden brown.)
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14
Remove the skillet from the oven and let the potatoes rest for 15 minutes.
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15
Remove the pot and lid, and place a plate upside down on the skillet.
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16
Using oven mitts, carefully turn the skillet over to release the potatoes onto the plate.
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17
Garnish with thyme leaves and serve.
