The inspiration for this roasted crispy garlic potatoes recipe came from Williams-Sonoma. They had a recipe and it looked great. I just enhanced it by using garlic and thyme. It is such a beautiful presentation and would be a great dish to make on the grill right in the skillet. I’m thinking the perfect BBQ side for the summer! It has just a handful of ingredients and comes together quickly.
You can use a mandoline to cut the potatoes or a really sharp knife. Believe me, the mandoline makes the job so much easier. If you do use a knife, cut them thin so they cook up crispy. I like to peel my potatoes but that isn’t necessary. Just make sure you wash the potatoes really well before cutting.
How to make crispy garlic potatoes
Start by gathering all your ingredients together. You’ll need potatoes, butter, garlic, salt and fresh thyme.
- Preheat oven to 375 degrees F. Peel the potatoes. (Not necessary but my preference.) and melt the butter with two smashed garlic cloves in a small saucepan. Turn off the heat and let the garlic and butter sit for several minutes to let the flavors come together.
- Using a knife or a mandoline, slice the potatoes thin and keep them in the same order as they are cut. This will make for a beautiful, even presentation. In a cast iron skillet, brush the bottom and sides of the pan with some of the melted butter.
- Arrange each potato in the prepared skillet by slightly fanning out each potato so that that are sitting slightly up but each potato slice is laying on the next one. Arrange the potatoes in a circular pattern completely covering the skillet with all the potatoes. Fill in open spaces with extra potato slices. (see photos) Pour the rest of the garlic butter over the top and sprinkle with salt and fresh thyme. That is it.
- Roast in the oven until the edges of all the potatoes are crispy and the potatoes are completely cooked through – one hour.
- Remove from the oven and let sit for about 5-10 minutes then serve. I like to place the skillet right in the middle of the table (on a trivet or cutting board) and let everyone help themselves. The presentation is beautiful.
Substitutions in the recipe
Fresh Herbs:
Feel free to try herbs other than thyme in the recipe. Add rosemary for roasted rosemary garlic potatoes…one of my favorites for sure. I’ll often put a spring of rosemary in with the garlic and butter and let that flavor seep into the garlic butter. Then, I also chop the rosemary very fine and sprinkle on top. Remember, rosemary is a “tough” herb so chop it finely. The result, roasted rosemary garlic potatoes, is pretty spectacular.
Garlic:
There are people who don’t like garlic. Who are these people? LOL Just omit the garlic and go with straight butter OR try my tip above and add herbs to the melted butter. You could also finely chop some shallots or onion and add to the butter for an onion flavor. You really can’t mess up this recipe so use the flavors you love.
Did you enjoy this recipe? If so, please leave a rating and comment below. Looking for other potato recipes? Try some of my favorites.
Crispy Parmesan Potatoes with Pomegranate Yogurt Dip
Roasted Crispy Garlic Potatoes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 Large Idaho potatoes, peeled
- 1 Stick butter, unsalted and melted
- 2 Smashed Garlic cloves, peeled
- 1 Tbsp. Kosher salt
- 1 Tbsp. Fresh thyme, chopped
Instructions
- Preheat oven to 375 degrees F. Peel the potatoes. (Not necessary but my preference.)
- Melt the butter with the two smashed garlic cloves in a small saucepan on the stove. Let sit for at least two minutes to let flavors meld.
- Using a knife or a mandoline, slice the potatoes thin and keep them in the same order as they are cut. This will make for a beautiful, even presentation. In a cast iron skillet, brush the bottom and sides of the pan with some of the melted butter.
- Arrange each potato in the prepared skillet by slightly fanning out each potato so that that are sitting slightly up but each potato slice is laying on the next one. Arrange the potatoes in a circular pattern completely covering the skillet with all the potatoes. Fill in open spaces with extra potato slices. (see photos)
- Pour the remaining garlic butter over the potatoes and sprinkle all the potatoes with the thyme and salt.
- Roast in the oven until the edges of all the potatoes are crispy and the potatoes are completely cooked through. This will take about an hour.
- Remove from the oven let sit about 5-10 minutes then serve a nice pile on each plate OR serve the skillet right on a trivet in the middle of the table with a spatula or spoon for serving. Sprinkle with more thyme. Enjoy.
