2 lb. small tri-color or red potatos, scrubbed
1/4 cup + 1 tablespoon olive oil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
3 garlic cloves, minced
salt and pepper
In a large cast iron skillet, spread 1 tablespoon olive oil. Set aside. Preheat oven to 450 degrees Fahrenheit.
In a small jar or measuring cup, whisk 1/4 cup olive oil, rosemary, thyme, and basil. On a mandoline slicer, thinly slice potatoes (about 1/8 inch thick). Start layering the potatoes in the skillet – spread about a 1/3 of the potatoes. Sprinkle lightly with salt and pepper, sprinkle with half the garlic, and drizzle with 1/3 of the oil-herb mix. Continue layering with half the rest of the potato slices, sprinkle again lightly with salt and pepper, remaining garlic, and 1/2 of the remaining oil-herb mix. Spread the remaining potato slices, drizzle remaining oil-herb mix, and sprinkle lightly with salt and pepper.
Cover with a piece of aluminum foil, and bake in the preheated oven for 30 minutes. Remove the foil, and continue baking for 30 minutes more, or until potatoes are soft and crispy on top.
Serve the potatoes either directly from the pan, or inverted on a large serving platter.