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+ servings

Crispy Herbed Roasted Potatoes


  • 4 lbs yukon gold potatoes
  • 8 Tbsp unsalted butter, melted (1 stick)
  • 2 cloves garlic, minced
  • 1 ½ Tbsp fresh rosemary leaves, chopped
  • 1 ½ Tbsp fresh thyme leaves, chopped
  • fine-grain sea salt + freshly ground black pepper


  • Pre-heat oven to 375°F
  • Brush the bottom of an 8x8" (or equivalent) baking dish with 2 Tbsp of the melted butter.
  • Using a sharp knife or a mandoline, thinly slice the potatoes.
  • Arrange the potato slices vertically but at a slight angle in a circular pattern in the dish, filling it completely.
  • In a small saucepan over low-medium heat, melt the butter.
  • Add garlic, rosemary, thyme, a pinch of sea salt and a grind of freshly ground black pepper.
  • Simmer for 1-2 minutes
  • Drizzled the herbed butter over the potatoes
  • Roast until the top edges of the potatoes are crispy (about 1 hour)
  • Let stand for 10 minutes before serving.