Crispy Roasted Potatoes
I have to admit that I never really liked roasted potatoes. They were never crispy enough, and it is difficult to brownish them evenly when they are cut in wedges. They just never tasted equally good as I wanted them to be. When I made Baked Murphy Grilled Cheese I roasted slices of potatoes and loved the results. These are the perfect crisp on the exterior, soft on the inside roast potatoes. They melt evenly and the seasoning stays on them. These roast potatoes are the perfect cross between a baked murphy and a white potato chip.
There are no proportions for this recipe. Just apply equally many potatoes as you like and follow the instructions. If you can't find Kerrygold Herb and Garlic Butter you tin can put crushed garlic and herbs on the potatoes instead. You can add together any of your favorite herbs or spices to this recipe.
You will need:
Potatoes (I used Yukon Gilt)
Olive Oil
Kerrygold Herb and Garlic Butter
Table salt
Pepper
Stride 1:
Preheat your oven to 400 degrees. Launder the potatoes and apply a sharp knife to thinly slice the potatoes. You want the potatoes to be about 1/8 an inch thick.
Step ii:
Lightly brush a blistering sheet with olive oil. Spread the white potato slices out on the blistering sail. Do not let them overlap. Put a little bit of garlic herb butter on each white potato. I used nearly a tablespoon total. Then grit the potatoes with salt and pepper. Bake for 15-20 minutes.
Stride 3:
Flip the potatoes over once the bottom side had browned. Add a trivial scrap of butter to the other side of the white potato and dust with more than salt and pepper. Bake for another 10 minutes, or until the 2nd side of the potatoes take browned.
Source: https://thekittchen.com/crispy-roasted-potatoes/
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