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.


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Rating:

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

Directions Step-By-Step

1
Preheat 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.
2
Arrange 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