Crispy Potato Roast
 
 
A beautiful and unique way to serve potatoes - great for holidays, or to make a regular day feel like one.
Category: Side Dish
Ingredients
  • 3 Tbsp olive oil
  • 3 Tbsp butter, melted
  • 3 lbs russet or Yukon Gold potatoes
  • 4 shallots, thinly sliced lengthwise
  • Sea salt
  • ½ tsp red pepper flakes
  • Several whole sprigs of thyme
Instructions
  1. Preheat oven to 375 F. Combine butter and olive oil in a small bowl. Brush the bottom of a baking dish with about half of the mixture. Sprinkle with sea salt and red pepper flakes.
  2. Peel the potatoes. Using a mandoline slicer (or a sharp knife, tons of patience, and a bunch of elbow grease), slice the potatoes very thinly crosswise. Arrange vertically in the baking dish. Wedge the shallot slices between potatoes throughout the dish. Brush with the rest of the oil and butter mixture and season with more salt.
  3. Bake for 1¼ hours (yeah, I know - put on a movie as soon as you put these in the oven). Lay the thyme sprigs atop the potatoes and bake for another 35-45 minutes, until potatoes are crispy and browned on top (cover with foil for the last leg of this marathon baking time if you notice the top browning too much). Serve immediately.
Notes
You may need to play around a bit with dishes for this. The original recipe calls for four pounds of potatoes, but I found that I didn't have a baking dish big enough to fit all of them. Three pounds just fit into a 1.5 quart oval casserole dish).
Recipe by Baked In at https://www.baked-in.com/2012/01/28/crispy-potato-roast/