5-Ingredient Crispy Sliced Roasted Potatoes

Ingredients

• 113 g (½ cup; 8 tablespoons / 1 stick), melted and dividedunsalted butter
• 1.81 kg (4 lb), thinly slicedYukon Gold potatoes
• 3 cloves, mincedgarlic
• 1 tablespoon, plus more for garnishfresh thyme
• 1 teaspoon, plus more for garnishkosher salt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F). Brush the bottom of a cast-iron pan or large skillet with 2 tablespoons of the melted butter, then set it aside.

2. 2

   Arrange the potatoes

   Stand the potato slices upright at an angle in the pan. Fill it without packing the slices tightly, leaving a little space between them so they cook evenly.

3. 3

   Mix the butter

   In a small bowl, stir together the remaining 6 tablespoons of melted butter, the minced garlic, fresh thyme and salt. Pour the mixture over the potatoes, coating the slices as evenly as possible.

4. 4

   Roast until crisp

   Put the skillet in the oven and roast for 1 hour, until the upper edges of the potatoes are crisp. Take the pan out and leave the potatoes to cool for 10 minutes before serving.

What are sliced roasted potatoes?

This is a simple American-style potato side: thin slices are arranged upright in a pan and roasted with seasoned butter. The method borrows the appealing, layered look of a potato bake while leaving more of each slice exposed to the oven.

Yukon Gold potatoes work well here because they become tender inside while their exposed edges brown. Garlic and thyme add savoury flavour without taking attention away from the potatoes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 235 calories, 6g protein, 29g carbs, 12g fat.

The potatoes provide most of the carbohydrates, while the butter contributes most of the fat. The potatoes also supply some of the protein, though the full plate will need a protein-rich main for more. Pair a serving with vegetables and a suitable protein source to round out the meal.

Choosing and slicing the potatoes

Potato choice: Yukon Golds have a creamy texture that suits this roast. Choose potatoes of similar size where possible, so the slices cook at a similar pace.

Even slices: Cut the potatoes thinly and consistently so they soften within the stated roasting time. A mandoline can help, but use its hand guard and take care around the blade.

Arrange for even roasting

Upright slices: Set the slices at a slight angle and leave small gaps between them. This gives hot air room to reach the sides and helps the exposed edges crisp.

Pan fit: Fill the skillet without squeezing the potatoes together. If they are crowded, they are more likely to soften by steaming than to roast evenly.

Season with garlic butter

Butter coating: Reserve 2 tablespoons to coat the pan, then pour the remaining butter mixture over the arranged slices. Aim to spread the garlic and thyme across the potatoes rather than leaving them concentrated in one spot.

Herb and salt: Fresh thyme gives the dish its herbal note, while kosher salt seasons the potatoes. The recipe also allows extra thyme and salt for garnish after roasting.

Check the texture and timing

Roasting cue: The recipe calls for 1 hour at 190°C (375°F), with crisp upper edges as the visual sign that the potatoes are ready. Ovens and slice thickness can affect how quickly that cue appears, so check the edges towards the end.

Resting time: Let the skillet stand for 10 minutes after it comes out of the oven. This gives the potatoes a chance to settle and makes serving easier.

Serving the potatoes

Serve the potatoes warm alongside roasted meat, fish or a main built around beans or vegetables. Their buttery, herby flavour also pairs well with a crisp green salad.

For a balanced plate, add a protein-rich main and a generous serving of vegetables. Bring the skillet to the table if you like, but take care with its hot handle.

Recipe notes & tips

• Slice the potatoes to a consistent thickness for more even cooking.
• Leave small gaps between slices so heat can reach their sides.
• Pour the butter mixture over the potatoes evenly to distribute the garlic and thyme.
• Use oven gloves when moving the hot skillet.
• Let the potatoes rest for 10 minutes before serving.

Variations

• Add rosemary: Swap some or all of the thyme for chopped fresh rosemary.
• Add black pepper: Season the butter mixture with freshly ground black pepper.
• Use a different skillet: Choose a large oven-safe skillet if you do not have cast iron.
• Finish with herbs: Scatter extra fresh thyme over the potatoes just before serving.

Common mistakes to avoid

• Uneven slices: Cut them to a similar thickness so they finish roasting together.
• Crowded pan: Leave gaps between slices so they roast rather than steam.
• Uneven seasoning: Pour the butter mixture across the whole pan and distribute the garlic and thyme.
• Skipping the pan butter: Coat the base with the reserved 2 tablespoons to help prevent sticking.
• Serving immediately: Rest the skillet for 10 minutes so the potatoes settle before serving.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven-safe dish at 180°C until hot; the edges may crisp up better in the oven than in a microwave.

Frequently asked questions