This side dish is rich and delicious because of the amount of butter used and boy is it worth it! The thyme garnish gives it a great herby flavor and the crispy edges make it one of my all time favorite side dishes plus potatoes are always a holiday favorite with everyone. Easy to make and ready in less than an hour, this dish is gluten free and vegetarian and a favorite on my annual holiday table.
For this recipe, you will need:
- Butter: I like to use organic and unsalted butter or you can use ghee
- Yukon Gold Potatoes: try to find ones that are similar in size
- Garlic
- Thyme: fresh thyme works best, but you can also use dried thyme (1 tbsp)
- Salt
- 10’’ Cast Iron Skillet
Tips:
- You can use ghee instead of dairy free butter
How to Store:
- Store any leftovers in the refrigerator in a sealed container for up to 2 days. Heat up in the oven if you want them to be crispy.
- Wash and dry the potatoes well and then use a mandolin to slice them into ¼ inch evenly thick slices.
Other Thanksgiving recipes to try:
Maple Miso Brussels Sprouts with Pecans + Apples
Easy Almond Shallot Green Beans
Sparkling Cranberry Apple Cider
Crispy Butter Roasted Potatoes with Thyme
Cooking & Baking Supplies
- Lodge Enameled Cast Iron Dutch Oven
Ingredients
- 1 stick butter (8 tbsp)
- 1 1/2 - 2 lbs Yukon Gold potatoes, sliced ¼ inch thick (about 6 large potatoes)
- 3 garlic cloves, minced
- 3 thyme sprigs + extra to top
- 1/4 tsp salt (or more to taste)
Instructions
- Preheat the oven to 400 degrees F.
- Remove any excess water from the potatoes with a cloth.
- Heat up one stick of butter (8 tbsp) in the microwave and coat the bottom of a 10’’ cast iron pan or large skillet that is oven safe with the melted butter. Set the pan aside.
- Starting at the back of your cast iron skillet, place potato slices vertically and on a slight angle, overlapping each slice all the way around the rim of the skillet. Continue to make your way around the skillet until there is no space left and you are at the center.
- In a small bowl, mix together melted butter, garlic, and thyme, and salt. Pour the butter mixture on top of the potatoes, making sure each slice is evenly coated. Top with extra fresh thyme.
- Place the skillet in the oven on the bottom shelf and cook for 45-50 minutes (check at the 25, 35, and 50 minute mark to make sure it’s not burning because every stove is a bit different. Edges should be brown and crispy.)
- Remove from the oven, let cool, and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
