Roasted Potatoes with Thyme
When it comes to the holidays, specifically Thanksgiving, let's face it - most of the effort is going towards the bird, am I right? The last thing anyone needs or wants, is to stress about the sides.
Similar to Hasselback potatoes (or Potato à la Hasselbacken), which are typically baked potatoes that have been cut about halfway through, into thin slices - these roasted potatoes are fully sliced, using a mandoline. They are so flavorful, easy to make AND easy on the eyes! These roasted beauties are made with butter, sea salt and herbs and pair perfectly with your Thanksgiving turkey, Christmas ham or even roasted fish. You can even change up the herbs and use rosemary or sage, instead of thyme.
Serves approximately 6-8
- 4 lb. Yukon Gold (typically best for baking), or Russet potatoes
- 8 Tbs. (1 stick) unsalted butter, melted
- 1 Tbs. chopped fresh thyme (and additional for garnish)
- 1 Tbs. kosher salt
- Preheat oven to 375°F.
- Thinly slice potatoes using a mandonline or sharp knife. (Place slices in water to prevent browning, until you’ve sliced all of your potatoes.)
- Brush the bottom of an oven-safe fry pan or casserole dish with 2 tablespoons of melted butter.
- Arrange the sliced potatoes vertically at an angle, in a circular pattern.
- Pour the remaining 6 tablespoons of melted butter over potatoes and add the kosher salt and fresh chopped thyme.
- Roast until the top edges of the potatoes are brown and crispy, about 1 hour.
- Remove from oven and let stand for 10 minutes.
- Sprinkle with fresh thyme and serve.
If desired, you can sprinkle with parmesan cheese - OR - add shredded cheese just a few minutes before removing potatoes from the oven.
All photos by Jonathan Stiers ©2017| Recipe from the Williams Sonoma Test Kitchen