by Williams-Sonoma Editors
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
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21 comments
MarcellaMarch 23, 2022 -
I like Potatoes. Thanks for remembering. I do something regularly for a while, and then I get bored with it. I will keep trying.
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mybpcreditcardMay 11, 2021 -
This recipe look so fantastic. Thanks for sharing your ideas to us.
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CarleenFebruary 8, 2021 -
Not very user friendly when trying to print the recipe. Where is the print option? Shouldn’t be that I have to drag this into Word.
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AnnaleeFebruary 7, 2021 -
Can you use russet potatoes? That’s all I have on hand.
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mybpcreditcardJanuary 12, 2021 -
This recipe look so fantastic. Thanks for sharing your ideas to us.
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Onebox HD ApkDecember 9, 2020 -
Simple and sweet but worth taking a look at it. Thanks for the guide!
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Always Thyme for a co*cktailOctober 21, 2019 -
[…] flavor and can waver between light and almost-there (like in our chicken or my favorite gold potatoes) to almost overwhelmingly herbal… being my favorite herb, I love to err on the side of almost […]
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StephanieOctober 21, 2017 -
If we’re trying to avoid all that butter, will olive oil work as a comparable substitute?
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Some Tasty and Health DIY Roasted Potato Recipes - Diy Craft Ideas & GardeningJune 19, 2017 -
[…] blog.williams-sonoma.com […]
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K.Kristine WhelanNovember 3, 2016 -
Can this be made the night before & cooked the following afternoon?
or partially cooked ?
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NikkiNovember 15, 2016 -
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.
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Quinoa & Butternut Burgers with Hasselback Potatoes | Dinner for (n)oneOctober 1, 2016 -
[…] amount of quinoa I used made 7 burgers, and my little cast iron pan held 5 hasselback potatoes. The hasselback recipe I used slices the potatoes all the way through, I did mine the classic way without slicing all the […]
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VictoriaNovember 3, 2015 -
Which all clad pan was used?
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Williams-Sonoma EditorsDecember 9, 2016 -
That’d be our All-Clad NS1 Nonstick Fry Pan!
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paula rOctober 30, 2015 -
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
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