These are the ultimate roasted potatoes. The top and edges get crispy, and the bottom layers turn amazingly rich and buttery. Be sure to buy same-sized potatoes so the slices are uniform.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary test

active:
25 mins
total:
1 hr 30 mins
Yield:
Serves 8 (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F with oven rack in middle of oven. Cook butter, oil, and thyme in a small skillet over medium until butter is melted and bubbling, about 1 minute. Remove from heat; set aside.

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  • Peel potatoes; thinly slice each, keeping slices in order and forming 6 to 8 stacks of slices that taper toward the top. Arrange stacks of potato slices in a 10-inch cast-iron skillet, fanning out stacks as you place them in skillet.

  • Brush potatoes with half of butter mixture. Roast at 400°F until lightly browned, 40 to 45 minutes. Brush with remaining butter mixture; roast until crispy edges form on potatoes, about 15 minutes. Turn broiler to high. Sprinkle potatoes with cheese and pine nuts; broil until cheese is melted, 2 to 3 minutes. Sprinkle with salt.

Nutrition Facts

226 calories; fat 10g; saturated fat 3g; protein 5g; carbohydrates 32g; fiber 2g; sugars 1g; sodium 313mg.
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