"These delightful spuds bake up super-crispy thanks to a series of thin slices and clarifying the butter, so it can be heated to a higher temperature for roasting. Experiment with other herbs and spices, such as caraway seeds and sage...."
INGREDIENTS
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4 tablespoons unsalted butter 2 teaspoons finely chopped fresh thyme 1 1/2 teaspoon finely chopped fresh rosemary 2 garlic cloves, minced 8 medium (4- to 5-ounce each) red and/or Yukon gold potatoes, scrubbed and patted dry 16 fresh bay leaves (optio
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4 tablespoons unsalted butter
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2 teaspoons finely chopped fresh thyme
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1 1/2 teaspoon finely chopped fresh rosemary
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2 garlic cloves, minced
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8 medium (4- to 5-ounce each) red and/or Yukon gold potatoes, scrubbed and patted dry
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16 fresh bay leaves (optional)
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3/4 teaspoon coarse sea salt