Crispy Roasted Potatoes with Rosemary
This recipe makes owning - and using - a mandoline worth it.
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
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 oven safe frying 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.
- I've found this recipe works better with starchier potatoes, like russets or Yukon Gold. Waxier potatoes, like red potatoes, kind of fall apart.
- You can also sub out the rosemary for any other fresh or dried herbs you like!