Crispy Roast Potatoes with Thyme This show-stopping side from Instagram sensation and ZWILLING collaborator Amanda Frederickson is perfect for holiday hosting and cozy winter meals.
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4-6 People



  • 8 tablespoons unsalted butter
  • 3 sprigs fresh thyme
  • 3 cloves garlic, mashed
  • 3 1/2 pounds Yukon gold potatoes
  • Salt to taste


  1. Preheat oven to 375° F.
  2. In a small pan melt the butter along with the thyme and garlic.
  3. Brush a little of the butter on the bottom of a 10-inch fry pan (preferably cast iron) and set the remaining butter aside.
  4. Using a mandolin or sharp knife, thinly sliced the potatoes, keeping the potato slices together. Place potato slices on a plate and repeat with remaining potatoes.
  5. Assemble the dish by placing the fanned-out potatoes into the prepared fry pan. Drizzle the potatoes with the remaining butter then a large pinch of salt.
  6. Roast the potatoes for about 1 hour or until crispy and golden brown. Increase the heat for the last 10 minutes to 475°F to make sure to get those crispy edges.
  7. Remove, top with a little more salt then serve.

By Amanda Frederickson