Crispy Potato Roast
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Everyday Food, December 2009
- Prep Time 25 minutes
- Total Time 2 1/4 hours
- Yield Serves 8
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Ingredients
- 3 tablespoons unsalted butter, melted
- 3 tablespoons extra-virgin olive oil
- 4 pounds russet potatoes, peeled
- 4 shallots, thickly sliced lengthwise
- coarse salt
- 1/2 to 1 teaspoon red-pepper flakes (optional)
- 8 sprigs thyme
Directions
- Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
- Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.
Cook's Note
The thinner the potatoes are cut, the crispier they'll become in the oven. Keep the slices together as you cut them so that you can arrange them easily in the dish.
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Instead of baking all in one big fry pan, try making Hasselback potatoes. They give a similar sliced look but they cook faster individually rather than en masse.
If the potatoes are microwaved in paper towel for 2 or 3 minutes in advance the baking time will be cut down. Check it out on this site and many others.
Instead of baking all in one big fry pan, try making Hasselback potatoes. They give a similar sliced look but they cook faster individually rather than en masse.
If the potatoes are microwaved in paper towel for 2 or 3 minutes in advance the baking time will be cut down. Check it out on this site and many others.
Instead of baking all in one big fry pan, try making Hasselback potatoes. They give a similar sliced look but they cook faster individually rather than en masse.
If the potatoes are microwaved in paper towel for 2 or 3 minutes in advance the baking time will be cut down. Check it out on this site and many others.
Instead of baking all in one big fry pan, try making Hasselback potatoes. They give a similar sliced look but they cook faster individually rather than en masse.
If the potatoes are microwaved in paper towel for 2 or 3 minutes in advance the baking time will be cut down. Check it out on this site and many others.
I made this in my seasoned cast-iron skillet (very bacon-flavored) and it turned out great. However, I would never try it without a mandoline.
@mrwhalen: Probably bacon. My plan is to use a cast-iron skillet in which I've cooked bacon instead of the oiled baking dish. Then wedge the torn bacon slices between the potatoes.
I made this and it took forever! I felt it needed something more. Not sure what
I made these potatoes for dinner tonight, but I cut the recipe in half and it turned out very good. It was very easy with a mandolin. I had this with pan-seared thick cut pork chops and it was like have a restaurant meal at home. It looked so impressive. I will make these again. YUM!
has anyone made this succesfully? I am terrified I'm going to destroy it, as I always do with thin, crispy potato things.
I wouldn't adjust the time at all. One layer of potatoes is going to cook in the same amount of time regardless of the diameter of the pan.
how would i adjust cooking time for individual sizes vs the larger size?