Crispy Roast Potatoes with Thyme

8 Tbs. unsalted butter

3 sprigs thyme

3 cloves garlic, mashed

3 1/2 lbs yukon gold potatoes, scrubbed

salt

Preheat oven to 375 F°

In a small pan melt the butter along with the thyme and garlic.

Brush a little of the butter on the bottom of a 10” fry pan and set the remaining butter aside.

Using a mandolin or sharp knife, thinly sliced the potatoes, keeping the potato slices together. Place potato slices on a plate and repeat with remaining potatoes.

Assemble the dish by placing the fanned out potatoes into the prepared fry pan. Drizzle the potatoes with the remaining butter then a large pinch of salt.

Roast the potatoes for about 1 hour or until crispy and golden brown. Increase the heat for the last 10 mintues to 475F° to make sure to get those crispy edges.

Remove, top with a little more salt then serve.

Serves about 4 to 6 people