Crisp Potato Roast

Photo by Myra O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 4

    pounds russet potatoes, peeled

  • 3

    tablespoons extra-virgin olive oil

  • 3

    tablespoons unsalted butter, melted

  • 4

    shallots, peeled and thickly sliced lengthwise

  • 1

    teaspoon red pepper flakes

  • Coarse salt and ground black pepper

  • 8

    sprigs thyme

  • Prep time: 20 minutes | Total time: 1 hour 45 minutes

Directions

Heat oven to 400 degrees. In a small bowl, combine butter and oil. Brush the bottom of a round 9-inch baking dish with butter mixture. Using a mandolin, slice potatoes crosswise very thinly. Arrange potatoes thin sides up in dish slightly fanning out slices as you go. Wedge shallot slices sporadically throughout. Sprinkle pepper flakes over potatoes, season generously with salt and 1/4 teaspoon pepper and brush with remaining butter mixture. Roast until potatoes are cooked through, with a golden-crisp crust, about 1 hour. Tuck remaining thyme around potatoes and bake for 15 minutes more.

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