Anyone who knows me, knows how much I love potatoes. If I could only pick one food to take to a desert island it would be potatoes–okay, or maybe pizza. These crispy roasted potatoes are simply the best. You can even use a tiny loaf pan and one potato if you need a smaller portion.
Cathy Nokes actually found this recipe a couple years ago on The Bitten Word website and I’ve been making them ever since. It’s a great recipe when you’re entertaining because they require very little work.
INGREDIENTS FOR CRISPY POTATO ROAST
- 3 TBS unsalted butter, melted
- 3 TBS extra virgin olive oil
- 4 lbs. russet potatoes, peeled
- 4 small shallots, thickly sliced lengthwise
- Kosher salt
- 1/2 to 1 tsp red pepper flakes (optional)
- 8 sprigs fresh thyme
Preheat oven to 375.
In a small bowl combine the butter and oil. Brush the bottom of a round 9-inch baking dish with the butter/oil mixture. (You can also use a cast iron skillet).
Slice the potatoes very thinly. I used my mandolin, but if you use a knife, make sure they’re really thin.
Arrange the potatoes vertically in the pan.
Wedge the shallots between the potatoes.
Sprinkle with salt and red pepper flakes. Brush the tops with the remaining butter/oil mixture.
Bake 1 1/4 hours. Add the fresh thyme and bake until potatoes are cooked through and crispy on top, about 35 minutes more.
Make sure you serve them in the pan so your guests can see how nice they look.
They’re great with grilled steak, but they’d also be good with chicken or pork. Or if you’re like me, they’re already a complete meal!
Remember, read it first at Stu News.
Tags: bitten work crispy potato roast, crispy roast potatoes
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