➤ In a saucepan, heat the remaining butter, thyme and garlic over medium heat for 2 minutes.
➤ Turn off the flame and keep it aside. In another bowl, mix together salt and pepper. 
➤ Drain the potato and pat it dries using some paper towels. 
➤ Layer the potatoes onto the skillet, brush with oil and sprinkle with the SP mix + Parmesan.
➤ Repeat with another layer of potatoes till you run out. 
➤ Cover with greased butter paper and press it down with a help of heavy utensils. 
➤ Cook uncovered over medium-high heat for 5 minutes, gently shaking the pan. 
➤ Bake for 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown.
➤ Take it out and set it cool for 7 minutes. Scrape the edges with a knife and place a plate on top, carefully flipping it over. 
➤ Slice into wedges and reheat in the oven for extra crispiness. 
➤ Enjoy fresh herbs and creme fraiche.