Recipe Detail

Crispy Roasted Potatoes with Thyme

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Number of Servings:


  1. 4 pounds - Yukon Gold potatoes
  2. 8 tablespoons - unsalted butter, melted (8 Tbsp = 1 stick)
  3. 1 tablespoons - chopped fresh thyme
  4. 1 tablespoons - kosher salt


Preheat an oven to 375°F (190°C).

Using a sharp knife or a mandoline, thinly slice the potatoes.

Brush the bottom of an 8-by-8-inch (20-by-20-cm) baking dish with 2 tablespoons of the melted butter.

Arrange the potato slices vertically but at a slight angle in a circular pattern in the dish, filling it completely. Pour the remaining 6 tablespoons (3 fl. oz./90 ml) melted butter over the potatoes and sprinkle with thyme and salt.

Roast until the top edges of the potatoes are crispy, about 1 hour. Let stand for 10 minutes before serving.




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