Ingredients:

  • 8 medium Yukon Gold potatoes (approx. 1.2kg / 2.6 lbs)
  • 60ml extra virgin olive oil
  • 10g Kosher salt
  • 5g cracked black pepper
  • 115g unsalted grass-fed butter
  • 4 cloves garlic, smashed and minced
  • 15g fresh rosemary, finely chopped
  • 15g fresh thyme leaves
  • 5g red pepper flakes
  • 30g pomegranate arils
  • 10g fresh chives, minced
  • 5g Maldon flaky sea salt

Instructions:

  1. Place a potato between two wooden spoons or chopsticks. Slice the potato crosswise into 1/8-inch thick intervals, using the spoons as a guard to prevent cutting all the way through. Rinse under cold water to remove surface starch and pat extremely dry.
  2. Preheat oven to 220°C (425°F). Arrange potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Ensure oil gets between slices. Roast for 30 minutes to set the shape.
  3. While potatoes roast, melt butter in a saucepan over medium heat, whisking until golden brown and nutty. Remove from heat immediately and stir in minced garlic, rosemary, and thyme.
  4. Remove potatoes from the oven and brush generously with the herb brown butter. Return to the oven for another 30 minutes, basting once more halfway through, until edges are shatter-crisp and centers are creamy.
  5. Transfer to a platter and garnish with fresh chives, pomegranate arils, and a sprinkle of Maldon flaky sea salt.