Potatoes done in a different way. It may look difficult, but Crispy Roasted Potatoes are easy. All you need is a sharp knife or a mandolin, and a little artistic ability.
You’ll find a variety of fresh potatoes at the farmers’ market including Yukon Gold.
The potatoes, known as Yukon Gold, are 50 years old and from Canada. A hybrid, the potato is a cross between a white potato and a South American yellow flesh potato. The name is from the Yukon River. Gold was added and today it’s Yukon Gold. Its’ yellow flesh has a rich buttery flavor, firm enough to stay together, and isn’t dry like a russet.
In general, potatoes get a bad rap when it comes to nutrition. The Yukon Gold contains twice as much Vitamin C as a regular baking potato.
This recipe, from Williams Sonoma, is very easy. Slice the raw potatoes very thin. I used a knife, but a mandolin would be perfect for this task. Place the slices in a buttered cast iron skillet or any oven proof skillet. You can use a baking pan. Pour more butter and sprinkle a little rosemary or thyme. The hardest part might be placing the slices in the pan with an artistic flair. I admit I need more practice.
- 4 pounds Yukon gold potatoes
- 8 Tablespoons (1 stick) unsalted butter
- 1 Tablespoon Kosher salt
- 1 Tablespoon fresh chopped Rosemary or Thyme
- Black pepper for seasoning
- Preheat oven to 375 degrees.
- Using a sharp knife or a mandolin, thinly slice the potatoes.
- Brush the bottom of a large fry 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.