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Crispy Roasted, Garlic & Thyme-Butter Potatoes

Melted butter, thyme, ground mustard and garlic over roasted potatoes crisped to perfection—a true crowd pleaser that is as pretty to look at as it is yummy to eat!

A few nights ago, I was cooking our supper and glanced over at the sack of potatoes I had sitting on the bar and kind of rolled my eyes at them. Yep! At a sack of potatoes. Just being honest here! I had planned on quartering them and roasting them, which is something I often do. Most evenings, I love potatoes cooked this way and some of my favorite recipes involve the very same process, but on this particular evening, I had extra time on my hands. I wanted to do something a little different, so my usual go-to just wasn’t going to cut it for me. I thought about a beautiful photo I had recently seen on Instagram and decided to see if I could recreate it while adding my own twist, and I am so glad I decided to deviate from the norm because this recipe turned out sooo good!!

The spices I used are a personal favorite for potatoes. Fresh herbs are a must, and I went with thyme (and a little rosemary) because thyme potatoes are out-of-this-world good, but if this recipe were to call for a “secret ingredient,” it would have to be the ground mustard. Don’t mistake this magic ingredient for prepared mustard; it’s far different, especially when combined with melted butter. In this recipe, the ground mustard adds the softest spice with the tiniest hint of tang that blends deliciously with the paprika, minced garlic and fresh herbs. You just have to trust me and try these! After you do, I have a feeling it will become one of your favorite flavor combinations to use with all of your potato recipes, too!

I also love how simple these are to make. After slicing the potatoes, it’s as easy as arranging them in a dish and pouring the rest of the ingredients on top before roasting. If you’re in for the flavor only, and you aren’t looking for a photograph that "wows," skip the extra time it takes to arrange the potatoes in the pie plate, and toss them all in a prepared 9x13 baking dish. If you use that method, stir the potatoes in the buttery mixture and bake for the same amount of time, and voila!!


  • 1.5 pound bag baby yellow Idaho potatoes

  • 1/2 cup butter, melted

  • 1 teaspoon minced garlic

  • 1/2 teaspoon Kosher salt

  • 1/2 tablespoon ground mustard

  • 1/2 teaspoon paprika

  • 1 tablespoon fresh thyme leaves

  • 8 fresh basil leaves (optional)

  • Fresh cracked black pepper to taste


  • Preheat oven to 375 degrees and prepare pie plate with nonstick cooking spray.

  • Wash potatoes and dry thoroughly with a dish towel. Slice potatoes using a mandolin slicer. Be careful; mandolin sliders are extra sharp, but also necessary for this recipe to get uniform slices.

  • Make “stacks” of potatoes and arrange them by placing them on their sides around the outer rim of the pie plate. I like the somewhat organized look, so I made sure all the potatoes were facing the same direction around the outer edge of mine.

  • Then, continue making stacks of potatoes, placing them in the pie plate on their sides, and arrange them however you like. This part doesn’t matter that much as it will be beautiful once baked, regardless!

  • Mix melted butter with minced garlic, Kosher salt, ground mustard, fresh thyme leaves and fresh cracked black pepper; pour evenly over potatoes.

  • You can also place fresh basil leaves, randomly, in between a few slices of the potatoes for some extra "herby" goodness.

  • Bake for 50 minutes, until potatoes are nicely browned and crispy.


The Galloways

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