Crispy Rosemary Butter Potatoes


For such a stunning finished dish these crispy rosemary butter potatoes actually didn't take that much work. I balanced each potato between the handle of two spoons so I could make a deep cut without slicing all the way through the potato and once I got an assembly line going it didn't take too long to cut through 3 pounds of potatoes. I think you should use more salt than you think you need. That was the one thing that wasn't quite enough in the dish I made but overall these looked amazing and tasted great pairing well with the rest of the Thanksgiving meal.

Recipe from Half Baked Harvest

-3 pounds small Yukon gold potatoes
-6 tablespoons salted butter, melted
-1 tablespoon chopped fresh rosemary, plus 3 rosemary sprigs
-4-6 cloves garlic, smashed
-kosher salt and black pepper
-flaky sea salt for serving

Preheat the oven to 450.

Balance each potato between the handle of two spoons to prevent you from cutting all the way through the potato and slice each into thin slices. Place in a 9x13 pan and toss with the melted butter, rosemary, and garlic. Season with salt and pepper.

Roast for 20-25 minutes. Stir the potatoes and spoon some of the melted butter in the pan back over the tops of the potatoes. Roast for another 20-25 minutes until crisp. Sprinkle with more rosemary and serve warm. 


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