Recipes » Side Dish Recipes » Crispy Roasted Potatoes

Crispy Roasted Potatoes

Crispy Roasted Potatoes thinly sliced, layered with shallots, brushed with butter and oil, and cooked until golden brown and delicious.
5 from 5 votes
Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Crispy roasted potatoes in a black cast iron skillet set on a kitchen towel with a serving fork alongside.

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.

Crispy roasted potatoes in a black cast iron skillet set on a kitchen towel with a serving fork alongside.

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.

Of course, if you don’t have lemon thyme, use regular thyme.

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.

The only negative to this recipe is that you’re going to need to peel four pounds of potatoes. Now 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.

Potatoes peeled and sliced being fitted into a cast iron skillet.

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.

Peeled and sliced shallots with prepared potatoes in a cast iron skillet.

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.

Potatoes and shallots in a cast iron skillet brushed with butter and sprinkled with salt and pepper.

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.

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Crispy roasted potatoes in a black cast iron skillet set on a kitchen towel with a serving fork alongside.

Crispy Roasted Potatoes

Crispy Roasted Potatoes thinly sliced, layered with shallots, brushed with butter and oil, and cooked until golden brown and delicious.
5 from 5 votes
Print It Rate It Save
Course: Side Dishes
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours 10 minutes
Servings: 8 servings
Calories: 301kcal
Author: Lana Stuart


  • 4 tablespoons butter melted
  • 4 tablespoons olive oil
  • 4 pounds russet potatoes peeled
  • 4 shallots thickly sliced
  • Salt
  • Pepper
  • 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.


Nutrition Information

Serving: 1 | Calories: 301kcal | Carbohydrates: 43g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 63mg | Potassium: 995mg | Fiber: 3g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 16mg | Calcium: 40mg | Iron: 2mg

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.

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Recipe Rating


  1. 5 stars
    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.)

  2. 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.

    1. 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.

  3. 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

  4. 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!

  5. 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.