Accordion Roasted Gluten-Free Potatoes with Garlic & Herbs

5 from 1 vote

Accordion Roasted Gluten-Free Potatoes with Garlic & Herbs

This recipe is delicious with Standing Rib Roast. Thin potato slices absorb the flavorful thyme-garlic butter. Don’t worry if you cut all the way through the potatoes by accident. Just slather them with herb butter and reposition the slices, holding them together with a toothpick if necessary. As the potatoes bake, the butter browns, developing a deep, nutty flavor. Use potatoes that are similar in shape and size for uniform appearance and cooking time and a pretty presentation.

Prep Time25 mins

Cook Time1 hr 20 mins

Total Time1 hr 45 mins

Course: Side Dish

Servings: servings

Calories: 212kcal

Author: Beth Hillson

Ingredients

4 tablespoons unsalted butter or dairy-free alternative
1/4 cup olive oil
8 sprigs fresh thyme
4 cloves garlic , peeled and crushed
1 tablespoon kosher salt (or to taste)
1/2 teaspoon freshly ground black pepper
8 Yukon Gold potatoes (about 2.5 to 3 pounds)
2 tablespoons finely chopped fresh parsley

US Customary - Metric

Instructions

Preheat oven to 350°F. Place rack in lower third of oven.
Place butter, oil, thyme, garlic, salt and pepper in a small saucepan over low heat. Stir occasionally until butter has melted and salt has dissolved, about 8 minutes. Turn off heat.
Set potatoes on a cutting board and make crosswise cuts about 1/8- to ¼-inch apart, leaving at least 1/2 inch of the potato’s base intact.
Place potatoes cut-side up in a 9x13-inch baking dish. Evenly drizzle butter mixture over tops of the potatoes. Cover dish tightly with aluminum foil.
Place in preheated oven and bake 40 minutes. Increase heat to 400°F. Uncover potatoes and continue baking another 20 minutes. Remove from oven and baste with butter from the bottom of the dish. Return to oven and bake until potatoes are fork-tender, about 20 minutes more.
Sprinkle with parsley and arrange on the platter with the roast or serve directly from the baking dish.

Nutrition