Crispy Potato Roast

Malinda Coletta

By
@Professorchef

This is easy but I HIGHLY reccomend useing a mandoline to slice the potatoes so you get uniform tickness. This is the reason I gave it a medium rating on ease of cooking! It makes quite a presentation at the dinner table.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
15 Min
Cook:
2 Hr

Ingredients

3 Tbsp
unsalted butter, melted
3 Tbsp
olive oil
4 lb
russet potatoes, peeled or unpeeled
4
shallots, thickly sliced
kosher salt
4 sprig(s)
thyme

Step-By-Step

1Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
2Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt, brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

About this Recipe

Course/Dish: Potatoes