Potatoes Old French Style
Elevate your next meal with the rustic charm of "Potatoes Old French Style," a classic side dish that’s as visually stunning as it is delicious. Thinly sliced Yukon Gold potatoes are layered in a spiral pattern, bathed in a luscious blend of garlic-infused butter and olive oil, and accented with fresh thyme and parsley for a burst of herbaceous flavor. Baked to golden perfection, these tender potatoes offer a crispy top layer and a rich, buttery center that’s irresistibly satisfying. With just 15 minutes of prep and simple, pantry-friendly ingredients, this recipe is perfect for both elegant dinner parties and comforting weeknight meals. Serve it warm as a sophisticated side dish or enjoy it on its own for a light vegetarian main course!
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Recipe Information
Ingredients
- 6 medium-sized Yukon Gold potatoes
- 4 tablespoons Unsalted butter
- 4 cloves Garlic
- 2 teaspoons Fresh thyme
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Peel the Yukon Gold potatoes and slice them thinly, approximately 1/8-inch thick. Use a mandoline slicer for uniform slices, if available.
Peel and finely mince the garlic. Chop the fresh thyme and parsley and set aside.
In a large oven-safe skillet or baking dish, melt 3 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant.
Remove the skillet from heat and arrange the sliced potatoes in overlapping layers directly in the butter and garlic mixture. Begin from the outer edge of the pan and work your way toward the center to create a spiraling pattern.
Dot the top of the potatoes with the remaining 1 tablespoon of butter, and drizzle with 1 tablespoon of olive oil to enhance browning during baking.
Sprinkle the chopped thyme, parsley, salt, and ground black pepper evenly over the layered potatoes.
Cover the skillet or baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes.
Remove the foil and bake for an additional 20 minutes, or until the potatoes are golden brown on top and tender when pierced with a fork.
Garnish with additional chopped parsley, if desired, and serve warm as a side dish or light main course.
Nutrition Facts
Calories |
1450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2457 mg | 107% | |
| Total Carbohydrate | 215.6 g | 78% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 8.3 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 5168 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
