Crispy Roasted Potatoes with Thyme

Crispy Roasted Potatoes with Thyme is rated 4.3 out of 5 by 3.
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Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: 6 to 8

Who would have thought that just four simple ingredients could produce a dish with such amazing flavor? Crispy, buttery and aromatic with fresh thyme, these potatoes are the perfect partner for everything from the holiday turkey to grilled meats and roasted fish.

Ingredients:

  • 4 lb. (2 kg) Yukon Gold potatoes
  • 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted
  • 1 Tbs. chopped fresh thyme
  • 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 an 8-by-8-inch (20-by-20-cm) baking dish 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 thyme 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

Rated 5 out of 5 by from Best. Potatoes. Ever. Let me start by saying that I am of Russian heritage, so I have made potatoes probably close to a hundred different ways, if not more. This is my favorite potato recipe ever. It looks so fancy, like you spent hours putting it together, yet it’s ridiculously quick and easy to prepare. I followed another reviewer’s suggestion and used the 2 mm setting on my food processor to slice the potatoes. I halved the recipe, and used one less tablespoon butter (so 3 tbsp for 2lbs potatoes). Cooked exactly as indicated, and the potatoes were crispy on the edges and tender inside, and the layers were easy to separate — in case you want to snack on them like potato chips :). Seriously, delicious. The seasoning was perfection. I could live on these, and be completely happy. Can’t believe a mere four ingredients can create such a heavenly dish. Thanks WS for this winner!
Date published: 2017-12-25
Rated 3 out of 5 by from Too much liquid I made this recipe five hours in advance then put it in the refrigerator. One hour ahead of cook time i took it out of the refrigerator and let it sit on the counter. I then cooked it for one hour and when the potatoes were tender. took it out of the oven, let it sit for 10 minutes. While the flavor was good, the sauce was runny and watery and the potatoes themselves had turned brown (not from cooking). What did I do wrong?
Date published: 2016-09-18
Rated 5 out of 5 by from Amazingly flavorful!!! No kidding: We are planning Thanksgiving dinner around this dish! We used what we had on hand, Butter potatoes sliced at 2mm in our mega-Cuisinart (bought at WS) and made quick work of the slicing. In the butter, we simmered 2 cloves garlic freshly minced, 1 tsp dried rosemary leaves, 1 tsp dried thyme leaves, 1/4 tsp black pepper, and 1/4 tsp salt. We then sprinkled that mixture over the potatoes with a spoon and spread it liberally over the potatoes. Also, we used a cast iron skillet at the temp and time suggested. 4 lbs of potatoes may sound like a lot, but they cook down. My rosettes aren't as pretty, but taste just as good as in the picture, I'm sure. We'll try 2T less butter next go ‘round. Nothing short of divine!!! WS Test kitchen, you never disappoint!
Date published: 2015-10-13
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