Crispy Roasted Potato Slices

Name: Crispy Roasted Potato Slices with Butter & Rosemary
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 1.5 lbs Yukon Gold potatoes; 1/4 cup butter; 1/4 cup olive oil; rosemary salt, to taste; freshly ground black pepper, to taste

Crispy Roasted Potato Slices are a simple, 4-ingredient side dish featuring thinly sliced Yukon Gold potatoes roasted in butter and olive oil until golden brown and perfectly crispy. The thin slices create maximum surface area for a satisfying texture that works as both a side and snack.

🌍American 🏷️Roasted potatoes 🏷️Crispy potatoes 🏷️Potato chips 🏷️Side dish Easy recipe

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🏷️4-ingredient

-0:00

thatdudecancookonTikTok

Total

40 min

Servings

2

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

1.5 lbs Yukon Gold potatoes
1/4 cup butter
1/4 cup olive oil
rosemary salt, to taste
freshly ground black pepper, to taste

5 Ingredients

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Instructions

1
Preheat your oven to 400°F (204°C).
2
Wash the potatoes. Using a mandoline or a very sharp knife, slice the potatoes as thinly as possible, leaving the skin on.
3
Place the potato slices in a large bowl of cold water and rinse them to remove excess starch.
4
Drain the potatoes and dry them as thoroughly as possible using a salad spinner or paper towels.
5
Spread the dried potato slices onto a large baking sheet.
6
In a small pan, melt the butter with the olive oil. Pour the mixture over the potatoes on the baking sheet.
7
Season generously with rosemary salt and freshly ground black pepper. Use your hands to toss everything together, ensuring each slice is well-coated.
8
Arrange the potatoes in a relatively even layer on the baking sheet. It's okay if they overlap slightly.
9
Bake for 15 minutes.
10
Remove the baking sheet from the oven and use a spatula to flip the potato slices.
11
Return the baking sheet to the oven and bake for another 15 minutes, or until the potatoes are golden brown, with crispy edges and soft centers.
12
Serve immediately, straight from the pan.

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Tips & Notes

Pro tips

Pat potatoes completely dry after slicing to remove excess moisture — this is key to achieving crispy edges instead of steamed potatoes.
Stir halfway through roasting to ensure even browning and prevent sticking on the bottom of the pan.
Use a combination of butter and olive oil for best flavor; butter alone can burn at high heat while olive oil alone lacks richness.
Watch for golden-brown color as your doneness cue — the edges should be dark and crispy while the centers remain tender.

Substitutions

Yukon Gold potatoes → fingerling or waxy potatoes (similar buttery flavor, may need slightly longer roasting)
Rosemary salt → regular sea salt plus fresh rosemary sprigs or Herbes de Provence (adjust salt to taste)
Butter → ghee (higher smoke point, richer flavor)
Olive oil → avocado oil or grapeseed oil (higher smoke point, neutral flavor)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for 5-10 minutes to restore crispness.

Common Questions

Can I use russet potatoes instead of Yukon Gold?

Yukon Gold potatoes are preferred because of their natural creaminess and buttery flavor, which complements the roasting method. Russets will work but may be drier and less creamy.

How thin should I slice the potatoes?

Slice them 1/8 to 1/4 inch thick. Thinner slices crisp up faster, while slightly thicker ones stay creamy inside with crispy edges.

Can I make these ahead of time?

Best served fresh and warm. Leftovers can be refrigerated for up to 2 days and reheated in a 350°F oven for 5-10 minutes to restore crispness.

What temperature should the oven be?

Roast at 400-425°F for golden, crispy results in 20-30 minutes, stirring halfway through for even browning.

Why aren't my potatoes getting crispy?

Ensure potatoes are spread in a single layer, pat dry before roasting, use enough oil and butter, and don't overcrowd the pan. Higher oven heat also helps achieve crispiness.