Crispy Skillet Potatoes

Next up in my Thanksgiving recipe series are my crispy skillet potatoes with garlic and herbs.  I am not saying not to serve mashed potatoes at Thanksgiving, but I am saying that these are delicious and a total showstopper. If you can’t imagine not serving mashed potatoes, you can also just make them for dinner and throw a fried egg on top, because this recipe is a keeper. Just saying. 

 Couple things to note about the recipe. First, if you can, use Yukon Gold potatoes, those are the creamiest potatoes that work really well. If you can’t Yukon Golds use russet potatoes.

Also, consider switching up the herbs or even adding a layer of cheese at the end. 

Lastly, cook time will depend on how thick you slice your potatoes. I sliced mine about 1/4" thick but if you go thinner or thicker, adjust the cook time accordingly. 


Crispy Skillet Potatoes


  • 6 Tbs. unsalted butter
  • 2 Tbs. chopped fresh rosemary
  • 2 tsp. chopped fresh thyme
  • 2 gloves garlic, minced
  • 1 tsp. salt
  • 1 Tbs. olive oil
  • 2 ½ - 3 lbs Yukon Gold potatoes, sliced about 1/4” thick
  • Flaky sea salt



Pre-heat oven to 375F.

In a small saute pan over medium heat, melt the butter. Add the garlic, rosemary, thyme and salt and cook for 30 seconds. Remove.

Brush the inside of a 10” or 12” cast iron skillet with olive oil. Fan the potato slices in a circular pattern, overlapping slightly. Brush the potatoes with melted butter mixture and bake for about 1 hour or until potatoes are soft and the edges are crispy. Sprinkle with flaky sea salt and serve warm.

Serves 6 to 8