Ingredients:

  • 4 medium Yukon Gold potatoes (about 6-8 oz/170-225g each), scrubbed clean
  • 4 tablespoons (56g) unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried rosemary)
  • 2 tablespoons fresh thyme, finely chopped (or 2 teaspoons dried thyme)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Flaky sea salt, for finishing (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C/Gas Mark 6). Place each potato between two chopsticks or wooden spoons to prevent cutting all the way through. Make thin, even slices about 1/8 inch (3mm) apart along the length of each potato.
  2. In a small bowl, combine melted butter, olive oil, minced garlic, rosemary, thyme, salt, and pepper.
  3. Brush the garlic herb butter mixture generously over the potatoes, making sure to get between the slices.
  4. Place the potatoes in a roasting pan. Roast for 35 minutes.
  5. Increase the oven temperature to 450°F (230°C/Gas Mark 8). Brush the potatoes with the remaining garlic herb butter. Roast for another 10-15 minutes, or until the potatoes are golden brown and crispy, and a fork pierces the center easily.
  6. Sprinkle with flaky sea salt (if using) and fresh parsley (if using). Serve immediately.