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I had never made these potatoes but I kept seeing others post them and they just looked so delicious I had to try them. I wasn't able to find a recipe...so I think I figured it out. They are super easy, but they do have to cook a while to get them soft in the middle then your going to let the crisp at the end. Perfect side dish! This is a small skillet, you can make it in a large skillet for many just as easy
Print Recipe
Ingredients
- 6-7 Unpealed Yukon Gold Potatoes You can use russets
- 4 tbsp Unsalted butter, melted
- salt and pepper
- 1/4 cup water
- 1/2 tsp granulated garlic
- lemon juice, optional
- fresh parsley
Instructions
- Preheat oven to 400. Melt two tablespoons butter in a small skillet. Slice the unpeeled Yukon Gold potatoes or potatoes of your choice as thin as possible with a mandoline. Stack the potatoes and start lining the skillet, placing them in the skillet. Salt and pepper the potatoes trying to get a little salt into the potatoes. Add the 1/4 cup water and cover with foil.
- Bake the potatoes for about 30 minutes or until they are tender when a knife or fork is inserted. When they are tender, pour the last two tablespoons butter with the garlic, lemon juice and a pinch of salt over the potatoes. Return to the oven and continue to bake until they are brown and crispy on top. This is a beautiful side dish! Enjoy!
