Crispy Potato Roast
I followed Deb's suggestion of trying out a few different baking dishes before adding the oil and butter to see which dish best fits the potatoes. I ended up with a 9-inch cake pan, but any pie pan or casserole dish will do. See what works with what you have!
Recipe type: side dish
Serves: 6 servings
  • 3 tablespoons unsalted butter or vegan butter, melted
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 pounds russet potatoes, peeled and sliced very thinly with a sharp knife or mandoline
  • 4 shallots, peeled and very thinly sliced
  • 1 small bunch thyme, leaves picked, stems discarded
  1. Preheat oven to 375 degrees. In a small bowl, whisk together the butter and oil.
  2. Pour about a tablespoon of the butter/oil mixture into the bottom of your chosen pan and spread it evenly. Sprinkle the bottom of the pan with a few pinches of kosher salt and black pepper. Arrange the potato slices vertically in the dish.
  3. Tuck the shallot slices between the potato slices, distributing them as evenly as possible. Drizzle the entire dish with the remainder of the oil/butter mixture. Season generously with kosher salt and freshly ground black pepper.
  4. Bake for 1¼ hours. Scatter the thyme leaves on top of the potatoes, and continue to bake until the potatoes are cooked through and crisped on top, about 35 minutes more. Serve while hot.
Recipe by Spoon With Me at