Crispy Potato Roast
This golden, impressive-looking side dish is a holiday home run featuring crispy potatoes and shallots.
Equipment
- round 9-inch baking dish
- Mandoline
- oven
Ingredients
- 3 tablespoons unsalted butter melted
- 3 tablespoons extra-virgin olive oil
- 4 pounds russet potatoes peeled
- 4 shallots thickly sliced lengthwise
- coarse salt
- 0.5 to 1 teaspoon red-pepper flakes optional
- 8 sprigs thyme
Instructions
Preparation Steps
- Preheat oven to 375°F. In a small bowl, combine butter and oil.
- Brush bottom of a round 9-inch baking dish with some butter mixture. Using a mandoline, slice potatoes very thinly crosswise.
- Keep the slices together in stacks as you cut them so that you can arrange them easily in the dish.
- Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red pepper flakes (if using); brush with remaining butter mixture.
- Bake for 1 ¼ hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.
Notes
If you find yourself with leftovers, refrigerate them—well wrapped or in an airtight container—for up to 4 days. Reheat them in a 350-degree oven or air fryer until crispy and hot throughout.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 400mgPotassium: 800mgFiber: 5gSugar: 1gVitamin A: 500IUVitamin C: 20mgCalcium: 20mgIron: 2mg
Tried this recipe?Let us know how it was!