Crispy Roasted Potatoes with Thyme

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Crispy Roasted Potatoes with Thyme

Who would have thought that just four simple ingredients could produce a dish with such amazing flavor? Crispy, buttery and aromatic with fresh thyme, these potatoes are the perfect partner for everything from the holiday turkey to grilled meats and roasted fish. If you like, substitute fresh sage or rosemary for the thyme.

Crispy Roasted Potatoes with Thyme

 

4 lb. (2 kg) Yukon Gold potatoes

8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted

1 Tbs. chopped fresh thyme

1 Tbs. 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 a large fry pan with 2 Tbs. 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 Tbs. (3 fl. oz./90 ml) melted butter over the potatoes and sprinkle with the thyme and salt.

 

Roast until the top edges of the potatoes are crispy, about 1 hour. Let stand for 10 minutes before serving. Serves 6 to 8.

 

Williams-Sonoma Test Kitchen

 

5 comments about “Crispy Roasted Potatoes with Thyme

  1. paula r

    going to pick up yukon’s and try this evening. So simple to make, quick & easy, and love potatoes. Always have such luck w/all your reciepes. thanks

    Reply
    1. Nikki

      The potatoes would oxidize if you were to prep them the night before or even an hour before cooking. The cut surfaces of potatoes begin to oxidize immediately when exposed to air, turning them gray/brown. While it’s ok to eat like that, the presentation would obviously suffer. If you still want to prep the entire dish the night before and don’t mind the discoloration, I would warn against adding salt to it until you’re about ready to put it in the oven as it would draw out the water in the potatoes prematurely leading to a soggy potato dish.

      Alternatively, you could prep in pieces. You could slice the potatoes beforehand and immediately put them in cold water in the refrigerator to prevent oxidation and also chop the thyme. When you’re ready to bake the dish, remember to drain and pat dry the potatoes.

      Reply

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