Yukon Gold Roast Potatoes
Similar to Hasselback potatoes but much nicer.
Servings: 6
Calories: 313kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
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