Begin by preheating the oven to 425°F and scrubbing your potatoes well.

Slice them into thin rounds. If you’re using a knife, try to get them as close to the same width as possible.

Dice or crush the garlic and chop the rosemary into small bits. Melt the butter in the bottom of the 10″ skillet over medium heat and add the olive oil.

When the oil is hot, add the garlic and saute it for about 1 minutes, or until fragrant. Don’t let it sit too long, or the garlic might burn.

Pour most of the oil, butter and herbs into a small bowl, leaving about 2 Tablespoons of butter in the skillet.

Begin layering the potatoes in the bottom of the skillet in whatever pattern you like. I like to fan them out and place them in rings, starting around the outside of the pan and working in towards the center with layers overlapping slightly.

Replace the pan of potatoes back on the burner and cook it over medium-high heat until the bottom potatoes are just beginning to soften and brown.

Pour the reserved oil, butter, and herb mixture over the tops of the potatoes, covering as many as possible with the oil. If there are any potatoes that look dry, use a brush to spread oil over them. Salt and pepper them generously.

Place the potatoes in the hot oven and bake them for 35-45 minutes, or until they are brown and crispy around the edges. If you poke the center of the potatoes with a fork, it should slide through them easily.

Remove the potato galette from the oven and sprinkle the top with parmesan if desired. Cut it into wedges and serve hot.