Rustic Garlic and Thyme Scalloped Potatoes

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Here a perfect side dish that gives you the satisfaction of a potato with crispy edges and soft center. The scalloped potatoes are roasted in aromatic garlic and thyme in a combination of butter and olive oil. By leaving the skin on the potato slices and the process of roasting give a rustic-like feel. It is best to pair this with beef or poultry or on its own. It a great dish to go with your next holiday meal.

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What you need:

6 medium-sized Idaho Russet potatoes

8 cloves of garlic (minced)

2 tablespoons of unsalted butter (melted)

2 tablespoons of olive oil

½ teaspoon of salt

¼ teaspoon of fresh crack black pepper

3 tablespoons of dried thyme


1- Preheat the oven to 350F. Wash and dry the potatoes. Using the mandolin, slice the potatoes. Picture here I have a handheld mini one. I find that I have more control using this one over the full-sized one, but either is fine.

2- Place the sliced potatoes in a bowl of water to rinse of excess starch.

3- Towel pat dry the slices of potatoes on paper towels. This will help the potatoes to get that crispy texture during the roasting process.

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4- Mix together the dried potatoes, melted unsalted butter and olive oil together in a new clean bowl. Then stir in the garlic salt, pepper and thyme.

5- On an aluminum foil covered tray, spread out the potatoes in an even layer. Roast the potatoes for fifteen minutes.

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6- Shift around the potatoes and roast for fifteen more minutes.

7- Place potatoes in a serving dish and enjoy.



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