The absolute BEST potato recipe in the creation of all potato recipes, these Crispy Herb and Butter Oven Roasted Potatoes, made with Yukon Gold potatoes, fresh herbs, Asiago cheese, and butter, will be the most impressive dish on the table.
Preheat oven to 375 degrees F. Brush a 9-by-13-inch baking pan with butter or cooking spray. Set aside.
Bring a large pot of salted water to a boil.
Meanwhile, use a sharp knife to thinly slice potatoes into approximately 1/8-1/4” discs.
Transfer potatoes to the pot of boiling water and boil for 3 minutes. Immediately drain and rinse potatoes in cold water. Remove potatoes from the pot and lay them out on a large towel. Gently pat dry.
Arrange the potato slices vertically and in rows (or in fun patterns) until the baking dish is filled completely.
In a small bowl combine the fresh minced rosemary, thyme, sage, parsley, garlic, salt, and black pepper. In a separate microwave-safe bowl, melt the butter.
Drizzle half the melted butter over the potatoes followed by the garlic herb mixture (to really get the herbs mixed in with the potatoes, you may need to use your fingers to carefully separate the potatoes, sprinkling the herbs trapping them in the layers). Drizzle the remaining butter over the top of the potatoes and finish to sprinkle with the shredded cheese.
Transfer potatoes to the oven and bake for approximately 1 hour, or until edges are crispy and brown, rotating the pan every 15-20 minutes.
Remove from oven and allow to cool slightly before serving.