These are the ultimate roasted potatoes. The top and edges get crispy, and the bottom layers turn amazingly rich and buttery. Be sure to buy same-sized potatoes so the slices are uniform.
2 1/2 tablespoons unsalted butter
2 tablespoons canola oil
2 teaspoons fresh thyme leaves
3 pounds medium russet potatoes
1 ounce Parmesan cheese, grated (about 1/4 cup)
2 tablespoons pine nuts
1 teaspoon kosher salt
Added sugars 0g
Calcium 6% DV
Potassium 16% DV
How to Make It
Preheat oven to 400°F with oven rack in middle of oven. Cook butter, oil, and thyme in a small skillet over medium until butter is melted and bubbling, about 1 minute. Remove from heat; set aside.
Peel potatoes; thinly slice each, keeping slices in order and forming 6 to 8 stacks of slices that taper toward the top. Arrange stacks of potato slices in a 10-inch cast-iron skillet, fanning out stacks as you place them in skillet.
Brush potatoes with half of butter mixture. Roast at 400°F until lightly browned, 40 to 45 minutes. Brush with remaining butter mixture; roast until crispy edges form on potatoes, about 15 minutes. Turn broiler to high. Sprinkle potatoes with cheese and pine nuts; broil until cheese is melted, 2 to 3 minutes. Sprinkle with salt.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.