Pour ⅓ of the brown butter mixture over the potatoes.
Repeat the process with two additional sliced potato/brown butter mixture drizzles.
Bake uncovered for 35 to 45 minutes, or until the potatoes are tender and the top is browned.
After the 30-minute mark, pull out the pan with oven mitts very carefully, and use a spoon to ladle the buttery/olive oil mixture over the top of the potatoes.
Remove from oven, and let rest for 5 minutes before serving. The cayenne cumin rosemary roasted potatoes will have a bit of liquid at the bottom, and resting them for the short time will help the potatoes absorb the seasoned butter/olive oil mixture.