Crispy Roasted Potatoes
My Crispy Roasted Potatoes are layers of thinly sliced russet potatoes scattered with shallots, slathered with butter and oil, and cooked until golden brown and delicious!
I can’t tell you how happy this Crispy Roasted Potatoes recipe makes BeeBop. He’ll be the first to admit that he is a big meat and potatoes fan and he has declared this recipe a huge success.
I mean really? Who wouldn’t love crispy potatoes flavored with butter, shallots, and a touch of lemon thyme? I have a pot of lemon thyme that grows like a weed in my herb bed, so I often use it instead of regular thyme. I love the flavor it adds to lots of recipes. So good.
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❤️ Why We Love This Recipe
- The crispy texture, of course! The combination of thinly sliced potatoes and the right balance of butter and oil creates a heavenly golden crust that’s irresistible.
- It’s versatile – Serve these potatoes for a dinner party or a casual family meal as a complement to any main course. They pair perfectly with grilled meats, roasted chicken, or even as part of a vegetarian feast.
- It’s customizable – I grow lemon thyme in my garden and always enjoy the citrusy-herby flavor it adds to recipes, but you can easily substitute it with regular thyme or experiment with other fresh herbs.
🍳 Tools You’ll Use
- Baking Dish or Cast-Iron Skillet
- Mandoline or Sharp Knife
- Pastry Brush
- Vegetable Peeler
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🛒 Ingredient Notes
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- Butter and olive oil – This combination of fats gives rich flavor (from the butter) and protection from higher heat (from the olive oil).
- Russet potatoes – You’ll want potatoes that are on the small-ish side. Yukon golds also work well.
- Shallots – I really like the subtly different flavor of shallots. You can, however, substitute green onions if you want.
- Lemon thyme – I know that lemon thyme can be difficult to source through your grocery store so feel free to use any fresh thyme that is available.
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
🔪 How to Make Crispy Roasted Potatoes
You’ll start off by melting the butter and adding the olive oil. Generously brush the bottom of the baking dish with some of the mixture. I chose to make this in my 10-inch cast iron skillet. You could use a gratin dish or any shallow 9 or 10-inch baking dish.
👉 PRO TIP: The only negative to this recipe is that you’ll need to peel four pounds of potatoes. Peeling potatoes is one kitchen chore that I just despise. I have to really love you to peel a potato for you. Even though I dislike doing it, I do think it makes for a much nicer finished recipe here. And once that bit of drudgery is out of the way, it’s easy-peasy from there on out.
If you have a mandoline and are not terrified of using it, you can cut your potatoes on it. Otherwise, use a sharp knife to cut each potato crosswise into thin slices. Try to keep the slices together as you go and as you finish each potato, place it intact into the pan.
Once you have all the potatoes snuggled nicely in place, peel and slice the shallots. Wedge the shallot slices randomly in between the sliced potatoes.
The final step is to brush on a delicious butter and olive oil mixture and season generously with salt and pepper. Then pop the pan into your 375-degree oven for an hour and 15 minutes. Go do whatever you want to, no stirring and no pot watching required!
Remove the pan from the oven and add the thyme springs to the top of the potatoes. Return the pan to the oven to cook for an additional 35 minutes or until the potatoes are golden brown on top and cooked through.
Add a little more fresh thyme right before serving if you like.
🍽️ How to Serve
These potatoes are the perfect choice to accompany a succulent grilled steak or a juicy roasted chicken. And they also shine as part of a hearty breakfast spread with steak and eggs.
🔀 Recipe Variations and Options
- Change the seasoning by using a sprinkle of smoked paprika, some dried rosemary, garlic powder, or a pinch of cayenne pepper for a touch of heat.
- Make them cheesy with a generous sprinkle of Parmesan during the last few minutes of baking.
- Make a sweet version using small, thinly sliced sweet potatoes. Watch the cooking time carefully as they’ll take less time to cook than russets.
🍚 How to Store Leftovers
Store completely cooled leftovers in a sealed container in the refrigerator for up to 4 days. May be reheated in the oven at 350 degrees or in the microwave. When reheating, the texture will not be exactly the same as when freshly baked, but the flavors will still be delicious.
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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Crispy Roasted Potatoes
- 4 tablespoons butter melted
- 4 tablespoons olive oil
- 4 pounds russet potatoes peeled
- 4 shallots thickly sliced
- 8 sprigs lemon thyme (or regular thyme) more for garnish
- Preheat the oven to 375 degrees.
- Combine the melted butter and olive oil in a small bowl.
- Generously brush the bottom of a 9 or 10 inch baking dish with the butter and oil mixture. Set aside the remainder for now.
- Peel the potatoes; slice each potato very thinly using a sharp knife or mandoline, keeping the potato intact as you proceed.
- Place the potatoes vertically in the prepared baking pan.
- Peel the shallots and slice them lengthwise.
- Wedge the slices of shallot randomly between the potatoes slices.
- Brush with remaining butter and oil.
- Sprinkle generously with salt and pepper.
- Bake for 1 hour and 15 minutes.
- Remove pan from oven and add the thyme sprigs.
- Return to the oven and bake an additional 35 minutes or until potatoes are cooked through and top is brown and crispy.
- Remove from the oven and sprinkle with additional lemon thyme for garnish.
- Store leftovers in the refrigerator for up to 4 days. Reheat in the oven at 350 degrees or in the microwave. When reheating, the texture will not be exactly the same as when freshly baked, but the flavors will still be delicious.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Family loved these! I made in individual gratin pans . Family loved that special touch. As usual all of your recipes are easy to follow and most are pantry friendly for me. Thanks for sharing.
what does 9-10 mean?
It was explained in the post. It means a 9-inch or 10-inch baking dish. I’ve edited the recipe for clarity.
Like hasselback potatoes, but all together in a pan! Love this idea. I might leave the skins on…like I do for hasselbacks. I hate peeling potatoes, too, but will do it for au gratin for my loved ones. If I really, really love you, I might make hasselback au gratin (via Serious Eats). A real pain but worth it once or twice a year for those you love the most. (I still use a mandolin, in spite of two trips to the ER over the years.)
It looks so good.
These potatoes looks so delicious!
Must to try it
Thank you for sharing with us.
So delicious recipe. I made a various types recipe with potatoes, but I haven’t tried this one. I sliced the potatoes with my mandoline slicer. I can’t wait to prepare this dish. Thanks, for sharing such an amazing crispy recipe.
Can this be modified in any way to be made ahead of time?
I haven’t tried making this ahead, but if I did I’d probably prep it right up to the point where it would go in the oven. Then wrap it tightly with plastic wrap and refrigerate it until ready to cook. However, it’s difficult to keep potatoes from darkening after peeling unless they’re submerged in water, so I’m not sure this would be a make-ahead kind of recipe.
I make something like this in my iron skillet. And no I don’t peel, just give the a good wash. I slice the potatoes about 3/4 of the way through then just place in the skillet. Fan them out a bit then brush with butter/oil sprinkle with sea salt. Have way through brush with more butter/oil and more sea salt
I have gold potatoes in the oven, didn’t peel them and used the mandoline…. quick and so easy! I can’t wait to taste them, I may have to add some cheese on the top for the last few minutes….. yummy!
Helpful hint boil potatos in skin then remove one at a time and drop into a bucket of ice cold water (heaps of ice) leave for 5 seconds then remove and twist/pull from either end and the skin comes straight off. Not worth it if only peeling 1 or 2 potatoes but more then 5 is totally worth it. Youtube it for a how to video. Cheers for the recipe.
Thanks for the hint, Scott.