Crispy Potato Lace with Thyme & Rosemary

Yukon Gold potatoes sliced thin enough to see light through them, layered with thyme and rosemary, then roasted until the edges crisp up while the centers stay tender. Had a mandoline sitting unused for months. Grabbed it one night and this happened. Takes 27 minutes total.

Why You’ll Love This

Comes together in under half an hour. Actual roasted potatoes that don’t need an hour in the oven.

Works as a side for literally anything — grilled chicken, fish, even breakfast. Snack straight from the cooling rack too.

The herb leaves get crispy. Like potato chip texture but with actual rosemary flavor baked in.

Vegetarian, naturally. No butter needed if you’re using good oil.

Yukon Gold Potatoes Sliced Thin for Maximum Crispness

Two and a half medium Yukon Golds. Not russets — too starchy, falls apart. Not red potatoes either. Yukon Golds have this waxy thing that keeps them firm when they’re thin and hot.

Leave the skin on. Mandoline time. You want slices maybe a quarter inch. Sturdy enough to hold the herb on top without tearing. About 20 slices total. Doesn’t have to be exact.

Olive oil. 150 milliliters melted. Not olive oil spray. The real thing.

Thyme and rosemary — fresh only. 20 leaves each. Dried tastes like dust. Just is.

Salt. Kosher if you have it.

Parchment paper and a baking sheet. Grease it light with butter or more oil. Just enough so nothing sticks.

Oven Roasted Potatoes with Herbs Layered Between Slices

Heat your oven to 220 Celsius. Center shelf. Let it run while you prep.

Line the sheet with parchment. Grease it quick. Lay down half your potato slices spaced apart — not touching. They need room to crisp up.

Brush each slice with olive oil. Not drenched. Just coated. Then place one herb leaf on top. Thyme or rosemary, doesn’t matter which. Cover that with another potato slice. Press gentle. Brush the top with oil again. Salt it.

Into the oven. 8 to 9 minutes. Flip carefully — they’re delicate now but not falling apart. Another 8 to 9 minutes on the other side. You’re looking for golden. Edges should be crispy. Centers tender but still intact. Not burnt. Burnt tastes like charcoal.

Cool them for a minute. Two if you can wait. They’ll crisp up more as they cool.

Best Potato Roast: Mistakes to Skip and How to Fix Them

Potatoes too thick and they stay starchy inside. Mandoline helps. If you don’t have one, use a knife and aim thin.

Oil matters. Olive oil has a lower smoke point than avocado oil, but it works fine at 220. Doesn’t need to be expensive. Just real.

Forgot to space the slices once. They steamed instead of roasted. Don’t stack them. Don’t crowd them.

Flipping carelessly breaks them. Use a thin metal spatula. Get under the whole thing. Lift slow.

Salt before roasting, not after. The salt dissolves into the oil and seasons the potato itself. Salting after just sits on top.

Herb placement matters more than you’d think. If the leaf slips off before it roasts, it just burns separately. Press the top layer down a little so it stays put.

Crispy Potato Lace with Thyme & Rosemary

By Emma

Prep:

12 min

Cook:

15 min

Total:

27 min

Servings:

20 servings

Ingredients

• 2 1/2 medium Yukon Gold potatoes unpeeled
• 150 ml olive oil melted
• 20 fresh thyme leaves
• 20 small rosemary leaves
• salt to taste
• parchment paper
• butter or oil for greasing pan

Method

1. 1 Heat oven to 220 C center shelf set. Line baking sheet with parchment and grease lightly.
2. 2 Using mandoline, slice potatoes thin but sturdy enough to hold shape. Aim for about 20 slices total.
3. 3 Arrange half potato slices on tray spaced slightly apart. Brush with olive oil.
4. 4 Place a thyme or rosemary leaf on each slice, cover with second potato slice. Brush top with oil, sprinkle salt.
5. 5 Bake 8-9 minutes per side, flipping carefully halfway through. Look for golden edges, tender but crisp texture.
6. 6 Cool slightly before serving. Crispy all around. Serve as snack or veggie side.

Nutritional information

Calories

110

Protein

1g

Carbs

9g

Fat

9g

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Frequently Asked Questions

Can I use russet potatoes instead of Yukon Gold? Not really. They break down. Yukon Golds stay firm because of how they’re structured. Waxy potatoes work — fingerling, new potatoes. But russets turn to mush when they’re thin and hot.

How do I know when they’re actually crispy? Listen for it. When you flip them, there’s a light crackle sound if they’re right. Color should be golden, not brown. Touch one — it should snap a little, not bend.

Can I use dried rosemary and thyme? Don’t bother. Dried herbs burn at roasting temperatures. Tastes like char, not flavor. Fresh or nothing.

What’s the best way to store leftovers? Cool completely first. Then put them in a container, no lid. They lose crispness if you seal them. They’re fine at room temperature for a few hours. Reheat in a 180-degree oven for 3 minutes if you want that texture back.

Why Yukon Gold potatoes specifically? They’re waxy. High starch potatoes like russets fall apart when sliced thin. Yukon Golds hold their shape. Also taste buttery without actually having butter in them. Not sure why but it works.

Can I make this with roasted carrots and potatoes? That’s a different thing. Carrots take longer to roast than potatoes this thin. You’d need to adjust timing or roast them separately. Stick with just potatoes here.

Is this good as a side dish for a full meal? Yeah. Pairs with anything roasted — chicken, fish, steak. Works with grilled stuff too. Basically a fancier roasted potatoes situation but faster and crispier.