These potatoes are a show stopper at the dinner table. They are incredibly flavorful and go well with most meat dishes and roasts. They are the easiest to slice if you have a mandolin but a sharp knife works just as well if you don’t have a mandolin. You can arrange these however you like just make sure they are standing up in the pan (unlike scalloped potatoes that lay flat). When mixing the butter with the potatoes you can use your hands or a rubber spatula to make sure most of the pieces are coated. You can also use fresh herbs if you have them but you would up the measurement to 2 1/2 teaspoons of each herb.

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Herb Roasted Potatoes

These potatoes are a scene stealer at the dinner table. They are incredibly flavorful thanks to the herb mixture and they go great with most meat dishes.

Course Side Dish

Cuisine American

Keyword potatoes, side dish

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 8

Calories 146kcal

Ingredients

• 5 large russet potatoes
• 1/3 cup butter
• 4 cloves garlic, minced
• 1 tsp thyme, dried
• 1 tsp oregano, dried
• 1 tsp rosemary, dried
• 1 tsp basil, dried
• 1 tsp salt
• 1 tsp pepper
• 2 TBSP parmesan cheese omit if Paleo

Instructions

• Preheat oven to 450 degrees
• Slice potatoes into 1/4" rounds. This is easiest using a mandolin but if you don't have one just use a knife and try to get your rounds as uniform as possible. Add the potatoes to a large bowl
• Heat a large 12" cast iron pan or oven proof skillet over medium heat. Add the butter and cook for 3 minutes until the butter melts and starts to bubble
• Add the garlic and cook for 30-60 seconds until fragrant
• Add the herbs, salt, pepper, and parmesan cheese and cook for 2 minutes until the herbs are aromatic. Stir frequently
• Pour the butter mixture over the potatoes and toss to evenly coat
• Arrange the potatoes so that they are standing up in the cast iron or skillet. You can arrange in a spiral or in rows but make sure the pieces are staggered and not sitting directly in front of on another. You can use the smaller end pieces as spacers.
• Pour any remaining butter mixture that is left in the bowl over the top of the potatoes
• Place in the oven for 40 minutes or until the potatoes are crispy on the top and fork tender in the middle
• Allow to cool for 5-10 minutes before serving

Nutrition

Calories: 146kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Fiber: 1g | Sugar: 1g