Sunday, February 28, 2016

Crispy Roasted Potatoes

Potatoes – especially buttered potatoes – are hard to beat as a side dish, especially when they’re so easy to make with a minimum of ingredients.

You really should try this recipe out.

Ingredients
  • YUKON GOLD POTATOES, 2 pounds
  • UNSALTED BUTTER, 4 tablespoons, melted
  • FRESH THYME, 1½ teaspoons
  • SEA SALT, 1½ teaspoons
  • DRIED CHILI FLAKES (Optional), ½ teaspoon
Directions
  1. Preheat oven to 375°F.
  2. With a sharp knife or mandoline, slice the potatoes into ⅛"-thick pieces.
  3. Brush the bottom of a 10" oven-safe fry pan with 1 tablespoon butter. Arrange the potato pieces in the pan vertically, but at a slight angle, in a circular pattern.
  4. Brush top with remaining butter. Sprinkle with thyme, salt and chili flakes, if using.
  5. Bake for 1 hour or until the potatoes are tender and the edges are crispy. Let sit for 10 minutes before serving.

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