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.
Prep Time
15 minutes
Cook Time
60 minutes
Servings
6 to 8
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.
Rated 5 out of
5 by
Zoe S from
Wonderful!!These potatoes were amazing!! Out of concern that the potatoes wouldn’t be flavorful enough, I added twice the amount of fresh thyme plus a few sprigs on the top as I baked it as well as some Italian seasoning and oregano. It turned out great!
Date published: 2022-09-14
Rated 5 out of
5 by
NapaKelly from
Delicious!I made these for a Friendsgiving celebration on friday - peeled the potatoes with the rest of mine for Thursday and then sliced on the mandoline prior to baking. You could probably even slice ahead, but you kind of want to reassemble the potato to put it into the pan so it looks so beautiful and that would be hard to do with random slices! I even forgot the fresh thyme so used dried and put it in the melted butter and they were delicious.
Date published: 2018-11-26
Rated 5 out of
5 by
DiscoDancerBoston 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
BusyWife from
Too much liquidI 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
BikenLK 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!
