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INGREDIENTS:

 

3 pounds small Yukon gold potatoes

6 tablespoons salted butter, melted

2 Tbsp Milford Spice Harvest Soup Spice

4-6 cloves garlic, smashed

Salt & pepper to taste

 

DIRECTIONS

 

Preheat the oven to 450 degrees F. 

 

Slice the potatoes into thin slices, leaving 1/8 of an inch at the bottom, be careful not to slice all the way through the potato. I find it helpful to position 2 spoons on either side of the potato to help prevent you from cutting through the potato. Place in a large roasting pan, toss with butter, 2 Tablespoons of Milford Spice Harvest Soup Spice, salt, and pepper. Add the garlic.  Arrange the potatoes cut side down in the roasting pan.

 

Transfer to the oven and roast for 20-25 minutes. Flip and spoon the butter over the potatoes, allowing it to drip down between the slices. Return to the oven and roast another 20-25 minutes, until the potatoes are golden and crisp. Serve warm, drizzled with the butter in the pan and salt.

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