16 small-variety potatoes, unpeeled. (Fingerlings or small white potatoes work best.)
1 stick unsalted butter, melted
2 cloves of garlic, thinly sliced (optional)
Sage, rosemary, or thyme leaves, finely chopped (optional)
Course-grind or flaky sea salt


These yummy roasted potatoes taste like a cross between a potato chip and potato gratin. The way you slice them before roasting makes each edge so crispy. And they look beautiful! Serve them as a side dish or an appetizer.

Preaheat oven to 400°F.
Use a sharp knife to cut each potato cross-wise into thin slices, but don’t cut all the way through. Stop ¼“ from your cutting board so the potato stays connected.
Place potatoes on a baking sheet. Brush with butter.
Tuck garlic, rosemary, sage or thyme into each potato and season with salt and pepper.
Roast, brushing occasionally with butter, 25 minutes or until potatoes become crisp and golden brown. Test with a fork to ensure insides are soft.

Serving Size:
Makes 6-8 servings.
Seattle Tilth
Eva Mrak-Blumberg