Jimmy's Harborside Delmonico Potatoes Recipe: Herb-Buttered Crust and Fluffy Pink Centers

Jimmy's Harborside Delmonico potatoes have become my go-to for transforming simple potatoes into a restaurant-worthy side dish. The secret lies in layering thinly sliced potatoes with a rich herb butter mixture, creating a golden, crispy crust over fluffy pink centers that melt in your mouth.

I first discovered this technique while working in a seafood restaurant, where it was a staple alongside fish and shellfish dishes.

This recipe delivers a perfect balance of textures and flavors—crispy edges give way to tender, buttery potatoes infused with fresh herbs and melted cheese.

The process is straightforward but requires patience: thinly slicing the potatoes ensures even cooking, while the baking time allows the top to develop that signature crispy crust. It’s a dish that feels indulgent yet remains simple enough for weeknight dinners.

What makes these potatoes truly special is how they elevate any meal. The herb butter adds a savory depth, while the cheese sauce ties everything together, creating a rich, velvety finish.

Whether serving alongside steak, grilled fish, or roasted vegetables, these potatoes will be the star of your table. The best part? You can prepare them ahead and reheat them to perfection.

For those looking to adapt this classic, swapping the cheese for a dairy-free alternative keeps the dish just as satisfying. The key is maintaining the crispy crust and creamy centers—once you master that, you’ll have a timeless side dish that never goes out of style.

Let’s get started on creating your own version of Jimmy’s Harborside Delmonico potatoes.

Ingredients for jimmy's harborside delmonico potatoes

Herb butter, crispy crust, and fluffy pink centers—just 12 ingredients transform plain potatoes into restaurant magic.

The potatoes are the star, so pick firm, unblemished russets—they hold their shape best. Trader Joe's or local farm stands often have the freshest, but any grocery store works. Thinly slicing them (about 1/8-inch thick) is key—use a mandoline if you've got one, but a sharp knife works too. The butter matters here: Plugrá or Land O'Lakes unsalted are my go-tos, but any cold, high-fat butter will do. Don't skip the herbs—fresh parsley, thyme, and chives give that signature seafood-restaurant vibe. Penzeys sells pre-chopped herb blends if you're short on time, but chopping your own makes all the difference.

No Gruyère? Parmesan or sharp cheddar work in a pinch, but the nutty flavor is worth tracking down. Short on heavy cream? Half-and-half with a splash of milk keeps it creamy. The cheese sauce needs to be velvety, so whisk in the milk slowly—don't dump it all at once. For the herb butter, if you can't find fresh herbs, dried at half the amount works, but fresh is ideal. The olive oil on top? Use a fruity, extra-virgin—it adds a bright finish that cuts through the richness. And trust me on the full-fat dairy—this isn't the time for skim milk or low-fat butter.

Prep ahead for maximum crispiness: slice the potatoes and store in cold water (covered) in the fridge for up to 24 hours. The herb butter can be made a day ahead and kept in the fridge. Assemble the dish right before baking—don't let the potatoes dry out. Once baked, these reheat beautifully: 5 minutes at 375°F covered with foil. The crust gets extra crispy the second time around, so don't skip reheating. Leftovers keep for 3 days in the fridge, though they rarely last that long.

Step-by-step instructions for jimmy's Harborside Delmonico potatoes

Here's how to create that perfect balance of crispy golden crust and tender, fluffy centers everyone loves.

Start by peeling the 2 lb russet potatoes and cutting them into ¼-inch thick slices. I use a mandoline for perfect uniformity, but a sharp knife works too if you're careful. The slices should all be about the same thickness so they cook evenly - no thick chunks in the middle or paper-thin edges.

Place the sliced potatoes in a large bowl and cover with cold water. Let them soak for 30 minutes to remove excess starch, which helps create that crispy crust later. Drain and pat them completely dry with paper towels - you want them bone dry so the butter can crisp up properly.

Preheat your oven to 425°F. In a small bowl, combine the 0.5 cup cold unsalted butter, 0.25 cup chopped fresh parsley, 2 tbsp chopped fresh thyme, 2 tbsp chopped fresh chives, 4 minced garlic cloves, 1.5 tsp salt, and 0.5 tsp black pepper. Mix well to create your herb butter.

Spread the herb butter evenly over the bottom of a 9x13-inch baking dish. Arrange the potato slices in a single layer on top, slightly overlapping if needed. The butter should coat the bottom of each slice. This layer of butter will create that signature crispy crust while infusing the potatoes with herby flavor.

In a small saucepan, heat the 0.5 cup heavy cream and 0.25 cup whole milk over medium heat until it just begins to simmer. Remove from heat and stir in the 1 cup shredded gruyère cheese until completely melted. Season with additional salt and pepper if needed.

Pour half of the cheese sauce over the potatoes in the baking dish. Then add another layer of potatoes, overlapping slightly. Pour the remaining cheese sauce over the top and drizzle with the 1 tbsp extra-virgin olive oil. This final drizzle adds richness and helps create that beautiful golden crust.

Bake uncovered for 45-50 minutes until the top is golden brown and the potatoes are tender when pierced with a fork. You'll know they're done when the edges are crispy and the centers are fluffy - almost like mashed potatoes but with that perfect texture.

For the final touch, broil for 2-3 minutes until the top is beautifully browned. Watch closely to avoid burning. Let the potatoes rest for 5 minutes before serving - this allows the juices to redistribute so every bite is creamy and delicious.

Make-ahead tips for leftovers

Prep Ahead Strategy

Slice the potatoes and store them in cold water (covered) in the fridge for up to 24 hours before baking. This removes excess starch and keeps them fresh. I always prep mine the night before—it saves time and ensures perfect even slicing.

The herb butter can also be made 1 day ahead and stored in the fridge, ready to spread when you're ready to bake. 💡

Baking Timeline

Assemble the dish right before baking to maintain crispiness. If you're making these for a dinner party, arrange everything in the baking dish 30 minutes before putting them in the oven.

This gives you time to set the table and get the oven preheated to 425°F. The potatoes will be ready in 45-50 minutes, so plan accordingly. 🕒

Reheating Secrets

Reheat leftovers covered with foil at 375°F for 5 minutes—this restores moisture without drying them out. For extra crispiness, broil for 1-2 minutes after reheating. I’ve found that these potatoes reheat beautifully, making them perfect for meal prep.

Store them in an airtight container for up to 3 days in the fridge. ❄️

Freezing for Later

Freeze baked Delmonico potatoes in a single layer on a tray before transferring to a freezer bag. They’ll keep for 2 months without losing texture. To reheat, bake at 375°F for 15-20 minutes covered, then broil for 2-3 minutes to restore crispiness.

The centers stay creamy, while the crust gets that golden crunch back. 🥶

Make-Ahead Cheese Sauce

Prepare the cheese sauce up to 2 days ahead and store it in the fridge. Reheat it gently in a saucepan over low heat, stirring until smooth.

This shortcut saves time on busy days, and the sauce reheats just as creamy. Just pour it over the freshly baked potatoes before serving. 🧀

Serving Suggestions

These potatoes reheat perfectly, so assemble them in the baking dish 1 hour before serving to let flavors meld. The crispy crust softens slightly but remains delicious. Serve with grilled fish, steak, or roasted vegetables for a restaurant-style meal.

They’re also great cold for picnic lunches—just pack them in an insulated container to keep them warm. 🍽️

Frequently asked questions