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–+ servings

Crispy Butter Roasted Potatoes with Thyme

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Servings 6

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!