If you could only prepare potatoes one way for the rest of your life (an absurd scenario – I know), what would it be? These crispy roasted potatoes are at the top of my list.
The dish is a cinch to make yet it’s first-rate, in my opinion. To assemble it, simply nestle thinly sliced potatoes in a pan, douse them with melted butter and sprinkle on a few seasonings. After an hour in the oven, the spuds become crusty on the outside, creamy on the inside and beautifully golden underneath.
Bake a batch of these crispy roasted potatoes to serve with eggs and bacon for breakfast or as a side for dinner. There’s a good chance they won’t even make it to the table as you’ll find yourself nibbling slivers straight from the pan.
Recipe adapted from Williams-Sonoma.
- 2 pounds Yukon Gold potatoes
- 4 tablespoons unsalted butter, melted
- 1½ teaspoons fresh thyme leaves
- 1½ teaspoons sea salt
- ½ teaspoon dried chili flakes (optional)
- Preheat oven to 375 degrees.
- With a sharp knife or mandoline, slice the potatoes into ⅛"-thick pieces.
- Brush the bottom of a 10" oven-safe fry pan with 1 tablespoon butter. Arrange the potato pieces in the pan vertically, but at a slight angle, in a circular pattern.
- Brush top with remaining butter. Sprinkle with thyme, salt and chili flakes, if using.
- Bake for 1 hour or until potatoes are tender and the edges are crispy. Let sit for 10 minutes before serving.
Yum–I love the idea of eating these for breakfast! Some bacon crumbles and runny poached eggs on top would be perfect!
xx Hannah // http://www.HomemadeBanana.com
I like how you’re thinking!
Almost too pretty to eat! Those are some gorgeous potatoes 🙂
Thanks so much, April! It’s such an easy recipe, too!
These look heavenly! I have a bunch of potatoes I’ve been trying to find a use for… I think I’m going to give this a try! Yum!
Enjoy, Alison!
Wow! Those are some beautiful pictures! Looks delicious!
Thanks so much, Ali!
This is a awesome dish. i have some paleo great recipes pls go http://paleorecipescook.com/
Just put into oven. Was very easy to do. Daughter brought to my attention that I didn’t place potatoes the same as in photo. Instead of the rows leading to middle for daisy effect, mine looks more like a chrysanthemum (thank you, auto-correct!) I really hope it will still cook correctly. Took photo once it was in oven. Hope to get another when it comes out of oven. BTW, daughter found the link for this recipe on a tumblr blog and asked if I would make it. 🐸
Hi Anita! I am confident the potatoes will turn out well no matter how you arranged them – and thank you for giving the recipe a try! Hope you like the dish.
Cooking time took an extra 30 minutes. The taste is fantastic! I had second serving which is not something I usually do!
I’ll be making this dish next weekend for hubby when he is home. Going to toss the potato slices in the butter and seasonings before layering. Thinking about adding extremely thin slices of onion and roasted garlic between a couple of the layers.
Thanks for the recipe! I believe it will become a regular item in our home.
So glad you liked it – and I love the idea of adding onion and roasted garlic for extra flavor! I’ll have to try that next time I make it.
Looks like heaven’s carvery!
Thanks so much! 🙂
Do you think this would work with margarine or olive oil? I am trying to avoid dairy.
Olive oil might work, although the flavor will not be the same. Let me know how it goes if you give it a try!
Delicious – thank you for the recipe