Prep the Potatoes
Preheat your oven to 380°F (193°C). Fill a large bowl with cool water, then add salt and a pinch of baking soda. Peel your potatoes, leaving one sweet potato unpeeled for a nice visual contrast later. Set your mandoline slicer to level 3 and slice the potatoes, placing them directly into the bowl of water as you go.

Prep the Onions

Slice your onions into pieces about ½ inch thick, keeping the layers intact. Set aside.

Season the Potatoes

Drain the potatoes well, then transfer them to a bowl. Add olive oil and your desired seasonings, and toss until evenly coated.

Infuse the Butter

Place your cast-iron skillet over high heat (or over an open flame). Melt the butter, then add 2 tablespoons of olive oil and the garlic cloves. Cook until the garlic becomes golden and fragrant.

Build the Spiral

Remove from heat. Begin stacking your potato slices with large slices forming the outer layer first: layer about 4–5 slices of russet potato, followed by 3 slices of sweet potato, including some with the skin for visual appeal. Arrange the stacks in a circular pattern around the skillet until it’s filled. Use smaller slices toward the center, following the same pattern.

Add Onions & Bake

Take your sliced onions (keeping the layers together) and tuck them between the potato stacks. Lightly sprinkle salt over the top, then distribute the roasted garlic around and on top of the potatoes.

Crumple a piece of parchment paper, run it under water, and place it over the potatoes, tucking in the edges. Bake for 35 minutes.

Remove the parchment paper and bake for another 15–20 minutes, until the edges turn golden and rotate.

Optional: Broil for 5–10 minutes for a crispier top. (Keep an eye on this step – it can burn if you don’t watch!)

Let it cool slightly, then serve with Date Molasses and enjoy!