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Crispy Roast Potatoes with Thyme

4 servings
Amanda Frederickson avatar link


8 Tbs. unsalted butter
3 sprigs thyme
3 cloves garlic, mashed
3 1/2 lbs yukon gold potatoes, scrubbed
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