I have to admit that I never really liked roasted potatoes. They were never crispy enough, and it is hard to brown them evenly when they are cut in wedges. They just never tasted as good as I wanted them to be. When I made Baked Potato Grilled Cheese I roasted slices of potatoes and loved the results. These are the perfect crisp on the outside, soft on the inside roast potatoes. They cook evenly and the seasoning stays on them. These roast potatoes are the perfect cross between a baked potato and a potato chip.
There are no proportions for this recipe. Just use as many potatoes as you like and follow the instructions. If you can’t find Kerrygold Herb and Garlic Butter you can put crushed garlic and herbs on the potatoes instead. You can add any of your favorite herbs or spices to this recipe.
You will need:
Potatoes (I used Yukon Gold)
Kerrygold Herb and Garlic Butter
Preheat your oven to 400 degrees. Wash the potatoes and use a sharp knife to thinly slice the potatoes. You want the potatoes to be about 1/8 an inch thick.
Lightly brush a baking sheet with olive oil. Spread the potato slices out on the baking sheet. Do not let them overlap. Put a little bit of garlic herb butter on each potato. I used about a tablespoon total. Then dust the potatoes with salt and pepper. Bake for 15-20 minutes.
Flip the potatoes over once the bottom side had browned. Add a little bit of butter to the other side of the potato and dust with more salt and pepper. Bake for another 10 minutes, or until the second side of the potatoes have browned.