Crispy Roasted Potatoes with Rosemary
Crispy, buttery and aromatic with fresh rosemary, 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 thyme for the rosemary.
- 4 lb. (2 kg) Yukon Gold potatoes
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted
- 1 Tbs. chopped fresh rosemary
- 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 rosemary 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