Yukon Gold Roast Potatoes
Similar to Hasselback potatoes but much nicer.
Prep Time15 minutes mins
Cook Time1 hour hr
Course: Main/Side, Side Dish
Cuisine: American
Keyword: crisp roasted potato recipe, hasselback potatoes, potato side dishes, thanksgiving side dish recipes, yukon gold potato recipe
Servings: 6
Calories: 313kcal
- 4 lb Yukon gold potatoes
- 4 oz butter melted
- 1 clove garlic crushed
- 1 tbs fresh thyme minced
- 1 tsp salt
- 1/2 tsp pepper
Preheat oven to 375 degrees F.
Melt butter with garlic and pour 2 tbs into a 9 x 9-inch baking dish; coat entire bottom of the pan.
Using a sharp knife or mandolin, slice potatoes into thin slices, about 1/16th of an inch. Hint: Use the mandolin, it’s much more precise and easier.
Arrange potatoes standing up but with a slight fanning (see photos in post).
Drizzle remaining butter over the potatoes. Sprinkle with the thyme, salt and pepper.
Bake, basting occasionally, for about 60 minutes or until tops are getting brown and crisp and potatoes are done.
Rosemary is a nice substitute for the thyme. If using dried herbs (not recommended) use HALF the amount of fresh called for in the recipe.
You can peel the potatoes if you wish. I did not as I like the skin.
Serving: 1g | Calories: 313kcal | Carbohydrates: 38g | Protein: 8g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 553mg | Potassium: 1256mg | Fiber: 8g | Sugar: 1g | Vitamin A: 528IU | Vitamin C: 36mg | Calcium: 100mg | Iron: 10mg