Crispy Roasted Potatoes with Rosemary

Crispy Roasted Potatoes with Rosemary is rated 5.0 out of 5 by 4.
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Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: 6 to 8

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.

Ingredients:

  • 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

Directions:

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

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Rated 5 out of 5 by from Simply Yummy! Simple ingredients yield a wonderful dish. Super easy to make and the result is a beautiful presentation that looks way more complicated than it is. Most time-consuming part was slicing the potatoes.
Date published: 2021-05-31
Rated 5 out of 5 by from Easy, delicious and impressive This recipe is so simple, especially if you use a mandolin. I sliced to 1/8 inch thickness. The family was impressed and thought I spent a long time preparing the dish.
Date published: 2021-01-19
Rated 5 out of 5 by from Made these todat Easy recipe and great flavor. Very few items need.
Date published: 2020-04-23
Rated 5 out of 5 by from Great and easy recipe Very easy recipe. excellent taste. I just changed the way the potatoes are prepared since the first try the top potatoes had a good taste but the ones covered by other potatoes were somewhat bland. In a bowl just add the melted butter, chopped rosemary, salt and pepper. Add the potato slices and toss to ensure all slices get some of the butter/rosemary mix. Add to the ban and bake in the oven.
Date published: 2017-08-31
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