Crispy Potato Roast
From auntb_tx 14 years ago
- 60 minutes to make
- Serves 8
From Martha Stewart Everyday Foods magazine. Didn't want to lose the recipe!
Ingredients
- 3 tablespoons butter, melted shopping list
- 3 tablespoons extra-virgin olive oil shopping list
- 4 pounds russet potatoes, peeled shopping list
- 4 shallots, thickly sliced lengthwise shopping list
- coarse salt shopping list
- 1/2 - 1 teaspoon red-pepper flakes (optional) shopping list
- 8 springs thyme (dried thyme works as well) shopping list
How to make it
- Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of round 9-inch baking dish with some butter mixture. With a sharp knife or mandolin, slice potatoes very thinly crosswise.
- Arrange potato slices virtically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 hour 15 minutes. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 more minutes.
People Who Like This Dish 3
- doubled Upstate, NY
- desertgal Billings, MT
- lanabade Goshen, NJ
- pleclare Framingham, MA
- auntb_tx Euless, TX
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The Rating
Reviewed by 4 people-
yum!
pleclare
in Framingham loved it
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sounds good,but i am not a fan of Martha stewart since she put down Racheal Ray so badly and Sara palin too.She is not a very nice person.5 forks for YOU!
lanabade
in Goshen loved it
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I made something similar last weekend, but will definitely try out your version. I love the addition of red pepper flakes and fresh thyme. Thanks! Dan
doubled
in Upstate loved it
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