This is a wonderful side dish that offers delicious flavor and a lovely presentation to accompany any meal. The key to this dish is a sharp knife that will enable you to cut thin slices of photo leaves to absorb the seasonings, drizzled oil and butter. You can leave the skin on the potatoes or peel them. I peeled them this time around, but either preparation is delicious.

Serves 6-8


  • 6-8 sweet medium potatoes (about the same size)
  • 5 minced garlic cloves, plus several whole cloves
  • 2 tablespoons fresh chopped thyme, plus sprigs for garnish
  • 1 tablespoon parsley, for garnish
  • 3 tablespoons olive oil
  • 1 tablespoon butter, melted
  • Kosher salt and pepper, to taste
  • Smoked paprika (optional)

Directions: Preheat oven to 400. Cut about 1/4 of an inch of potato on the bottom to create a flat surface for slicing potatoes. Begin on one end, and using a sharpened knife, slice potato about 1/8 of an inch thick about 3/4 of the way down. Repeat with remaining potatoes and if you slice all the way through on occasion, not to worry. Nestle sliced potatoes in a square, round or rectangular baking dish so they full the dish and are close together. Combine butter, oil, chopped thyme and chopped garlic in a small bowl. Drizzle mixture as best you can in the leaves of potatoes , using your fingers if necessary to fan leaves as you disperse the seasoned oil- butter mixture. Brush potato tops with any remaining mixture. Add extra garlic cloves and roast in oven for about 45 minutes until potatoes begin to brown and are cooked. Just before serving, use a spoon to drizzle any oil in bottom of baking dish and spoon over baked potatoes. Garnish with thyme sprigs , chopped parsley and smoked paprika, if using Enjoy!