Anya Fernald is cofounder and CEO of the Belcampo Meat Co., the world’s largest sustainable meat company. Inspired by the Italian peasant cuisine known as cucina povera, Fernald’s new collection of recipes, Home Cooked, is as simple, hearty and delicious as it gets, featuring rich soups, flavorful stocks, creamy polenta, rib-sticking pasta and a vibrant array of appetizers, vegetables and sides.
I first ate these crispy potatoes at a Uruguayan asado — a South American barbecue — where they were cooked in a Dutch oven alongside the grilling meats, and the method has become my favorite way to prepare russets. They are easy to make, and the result is fairly spectacular, giving you the best of both worlds: tender, buttery rounds of potato with browned, crunchy edges. Don’t pack the sliced potatoes into the pan too tightly — tight enough to remain upright but with a bit of space between the slices, so the heat can circulate and cook the potatoes through. They are equally delicious prepared with olive oil or melted duck fat instead of butter.
- 6 large russet potatoes
- 12 tablespoons unsalted butter, melted
- Kosher salt and freshly ground black pepper
For the potatoes
Preheat the oven to 450°F. Wash and scrub the potatoes and, with a mandoline or sharp knife, slice the potatoes into 1⁄8-inch-thick slices and put in a bowl.
Toss with half of the butter, then arrange the potatoes in a spiral in a 10-inch cast-iron pan. Season with salt and pepper.
Roast the potatoes until tender and brown and crispy on top, about 45 minutes.
Remove from the oven, pour the remaining butter over, and season to taste with additional salt and pepper. Serve hot.