Potato Roast

Photo by peaches h.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoons butter, melted

  • 3

    tablespoons extra-virgin olive oil

  • 10 - 12

    russet potatoes, peeled

  • Kosher salt

  • 1

    small onion or 4 shallots, peeled and sliced very thin

  • 1/2

    teaspoon red pepper flakes (optional)

  • 4 - 6

    fresh thyme sprigs

  • 3

    About 3 ounces pancetta, cubed

Directions

Preheat oven to 375 degrees. Combine the oil and melted butter in a small dish. Set aside. Brush a round baking dish (around 9 - 10 inches) with a little of the butter and oil mixture. Slice the potatoes as thin as possible crosswise. Arrange potatoes vertically in the baking dish. Wedge onion or shallot slices throughout potato slices - in about 3 or 4 sections of each potato. Sprinkle with salt and pepper flakes (use some black pepper if not using red pepper flakes). Brush with the remaining butter and oil mixture. Preheat oven to 375 degrees. Combine the oil and melted butter in a small dish. Set aside. Brush a round baking dish (around 9 - 10 inches) with a little of the butter and oil mixture. Slice the potatoes as thin as possible crosswise. Arrange potatoes vertically in the baking dish. Wedge onion or shallot slices throughout potato slices - in about 3 or 4 sections of each potato. Sprinkle with salt and pepper flakes (use some black pepper if not using red pepper flakes). Brush with the remaining butter and oil mixture. Remove potatoes from oven. Add pancetta by scattering around throughout the potatoes. Lay the thyme sprigs on top of potatoes. Bake for an additional 35 minutes. Remove from oven. Sprinkle on a little more kosher salt. Serve immediately. Sour cream is a great accompaniment to the potatoes

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