The crispy potato roast with thinly sliced and seasoned potatoes
About four weeks ago I got a cough/cold thing that has just stuck with me. During the first couple of weeks I didn’t have much energy, but I did spend several hours sitting in my big old leather chair going through magazines so I could toss them. I found some great recipes and hope to try them some time soon. One recipe that I found and have tried already was a crispy potato roast. In this recipe the potatoes are thinly sliced, seasoned, and arranged vertically in a baking dish. When cooked and ready to serve it is a very attractive dish and my photo doesn’t do it justice.
The potatoes are ready to eat!
Crispy Potato Roast
– Serves 8
- 3 tablespoons butter, melted
- 3 tablespoons extra virgin olive oil
- 4 pounds russet potatoes, peeled and thinly sliced (a mandolin works best to slice)
- 1 shallot, thinly sliced (you can substitute with yellow or red onions)
- Coarse salt (Kosher works great)
- 1/8 teaspoon thyme
- 1 shake of cayenne pepper
Preheat oven to 375 degrees. Combine melted butter and oil. Brush the bottom of a round or oval 9-inch baking dish with the butter mixture.
Put the potatoes in a large bowl and season with salt, pepper, thyme, and cayenne pepper. Add the shallot slices. Mix well and then add about half of the butter mixture. Mix the seasoned potatoes with the butter mixture.
Arrange the potato slices vertically in the baking dish. Brush on the remaining butter mixture. Sprinkle with salt. Bake for about 1 hour and half or until top is a nice golden brown and potatoes are soft.
Mix seasoned potatoes with butter and oil mixture
Arrange seasoned potatoes vertically in a baking dish that has been brushed with a butter and oil mixture