Using a mandolin or food processor, thinly slice the potatoes and line them in a baking dish or a cast iron pan in rows, slightly overlapping. Make sure they are not in flat layers, laying on top of each other.
Combine the ghee or butter and spices in a saucepan over medium heat. Simmer for about 5-10 minutes. If you are using the brown butter ghee, keep it closer to 5 minutes.
Pour the mixture over the potatoes, brushing to ensure coating over all the potatoes.
Roast the potatoes in the oven at 400 degrees for about an hour, until the potatoes have softened and the edges have started to crisp. Remove the potatoes from the oven and top with the herbs and Parmesan cheese (optional), serve hot and enjoy!
Make sure that your potatoes are evenly sliced so that they cook at the same rate.
Keyword brown butter potatoes, cast iron potatoes, lemon potatoes, skillet potatoes