Preheat the oven to 425 degrees Fahrenheit. Wash and scrub 4-5 medium russet potatoes thoroughly under running water. It’s essential to remove any dirt since we’ll leave the skins on for added texture.
Using a sharp knife, slice the potatoes thinly, leaving a ½-inch base at the bottom intact. This technique allows the butter and garlic to penetrate deep while keeping the potato intact.
Sprinkle salt and pepper over the sliced potatoes to season them generously. This step is key to flavoring the dish from the beginning.
In a small bowl, combine ½ cup melted butter, 1 teaspoon fresh parsley, 1 teaspoon fresh thyme, 1 teaspoon fresh rosemary, and 3 cloves minced garlic. Stir well to create a fragrant herb-infused butter.
Place the sliced potatoes in a 9 x 13-inch baking dish. Lay them out evenly to ensure they roast uniformly.
Brush the garlic herb butter generously along the tops of the potatoes. Make sure to coat each slice well, allowing the butter to seep into the layers.
Roast the potatoes in the preheated oven for 40 to 60 minutes or until they are fork-tender and golden brown. Keep an eye on them to ensure they don’t burn; you want that lovely crispy texture!
Once cooked, remove the potatoes from the oven and let them cool slightly before serving. This helps them firm up a little.
