Grocery Basket
potatoes, butter, fresh thyme
Category
Sides
Cook Time
60 minutes
Who doesn’t like French fries? I mean, be serious. Problem is, making them can be a wee bit tricky because you have to buy the fancy potato cutter to get them to be the perfect shoestring shape. And then the hassle of frying...
In this killer French fry recipe, we’ve sliced the spuds into rounds instead of shoestrings, so you don’t need any crazy tools. And as a bonus: they’re not actually fried! Serve these up to your friends during a watch party, and you’ll look like a total baller!
Ingredients
2 pounds Russet Burbank potatoes
1 stick unsalted butter, melted
1 tablespoon fresh thyme, chopped
1 tablespoon kosher salt
Directions
Preheat your oven to 375 degrees F.
Using a sharp knife or a mandoline, thinly slice the potatoes.
Brush the bottom of a large fry pan with 2 tablespoons of the melted butter. Arrange the potato slices vertically, but at a slight angle in a circular pattern in the dish, filling it completely.
Pour the remaining 6 tablespoons melted butter over the potatoes and sprinkle with thyme and salt.
Roast at 375 degrees F until the top edges of the potatoes are crispy, about 1 hour. Serve!