This was the side dish that I served with Crispy Fish last night. It's very easy to make, but it's hard to get out of the skillet and still look pretty. I'll keep working on it! I used my mandoline to slice the potatoes and onion paper thin so they would crisp up and cook quickly. If you don't have a mandoline, cut them thinly with a knife and increase the cooking time.
2 Yukon Gold potatoes, thinly sliced
1 Vidalia onion, thinly sliced
Fresh thyme sprigs
1. Preheat oven to 400°. Coat bottom of a cast-iron skillet with olive oil. Place in oven until oil is hot. Remove from oven.
2. Layer potato and onion slices in skillet. Drizzle with olive oil; sprinkle with salt and pepper. Insert a few thyme sprigs into potato mixture.
3. Bake at 400° for 30 minutes. Invert onto a cutting board; cut into wedges.