Crispy Potato Bake

This Holiday Crispy Potato Bake is the perfect healthier holiday side: simple ingredients, crispy on the outside, soft in the center, and elegant enough for any Thanksgiving or Christmas spread. Unlike heavy traditional potato dishes, this version uses a balance of olive oil + butter, fresh herbs, and thinly sliced potatoes for maximum flavor without weighing you down.

It’s hearty, beautiful to serve, and surprisingly easy, just layer, brush, and bake.

Ingredients

4–5 medium Yukon gold potatoes, very thinly sliced
2 tbsp melted butter
2 tbsp olive oil
3 cloves garlic, grated or finely minced
1 tsp salt
½ tsp black pepper
1 tsp rosemary (fresh or dried)
1 tsp thyme
Optional: parmesan for the top

Instructions

1. Preheat your oven
Set to 400°F.

2. Prep the potatoes
Thinly slice the potatoes using a sharp knife or mandolin.
Pat dry so they crisp instead of steam.

3. Make the buttery herb mixture
In a bowl, whisk together melted butter, olive oil, garlic, salt, pepper, rosemary, and thyme.

4. Layer into a pie pan
Instead of muffin tin stacks, fan the potato slices in a circular pattern inside a pie pan.
Brush each layer generously with the butter-olive oil mixture.

5. Bake
Cover with foil and bake for 35 minutes.
Remove foil, brush a little more butter/oil on top, and bake another 25–35 minutes until deeply golden and crispy on the edges.

6. Optional finish
Sprinkle parmesan over the top for the last 10 minutes of baking.

7. Serve
Slice like a pie and enjoy warm, the layers pull apart beautifully.