Is it just me or did Christmas just show up out of nowhere? I believe the warm weather is to blame for this mind trick. I’m not complaining about this very charming December we’ve been having, but I did maybe forget what month it was and had to rush out to the shops with the other Christmas procrastinators. It was not a pretty scene.
Now that my very hectic shopping season is over, I can finally focus on the Christmas meal. What do people have on Christmas anyway? I’m never quite sure. People tell me it’s ham but I still want turkey but my squad informs me that’s so last month.
I still don’t know if this is appropriate but I did see this recipe just before Thanksgiving but mashed potatoes were already on the menu so this potato dish got pushed to the side. But now, I think this might be right with the glazed ham and whatever else people eat for Christmas.
This crispy roasted potato dish is incredibly simple and easy to make. It is the classic combination of potatoes and butter, but enhanced by the crunchy texture. Just use the right tools and you’ll be fine – I used an 8” cast iron skillet and a mandoline on the thinnest setting. The size of the pan doesn’t matter as long the ingredients are adjusted to match the amount of potatoes used.
As usual, play this dish up to your liking – be empowered to add some cayenne, change or add additional herbs, or maybe even grate some fresh cheese on top before serving. Christmas meals are confusing, but roasted potatoes should not be. I hope your gifts are as good as these crispy potatoes.
Crispy Roasted Potatoes
Adapted from William Sonoma
4 Yukon Gold potatoes
5 tablespoons unsalted butter
2 garlic gloves
5-6 sprigs of fresh thyme
½ teaspoon salt
Ground pepper (optional)
Preaheat the oven to 375F. Use a mandoline to slice the potatoes as thinly as possible.
Melt butter over medium heat – once it’s been melted, add garlic cloves and fresh thyme. Let them heat for 1-2 minutes, or until the garlic is lightly golden.
Use a brush and coat the bottom and sides of an oven-safe pan with the herb butter. Arrange the sliced potatoes in a circular pattern with the potato edges facing up. Pour the remaining butter evenly over the potatoes, including the garlic and thyme. Season with salt and pepper.
Place the pan in the center of the oven and let the potatoes roast for 50 to 60 minutes, or when the top edges of the potatoes are golden and crispy. Let the dish cool for 10 minutes. Remove the thyme and garlic before serving.