Crispy Potato Roast

Name: Crispy Potato Roast
Prep time: 25 min
Total time: 2 h 15 min
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

691 Ratings
11 Reviews

The thinner the potatoes are cut, the crispier they'll become in the oven.

Everyday Food, December 2009

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Read the full recipe after the video.

Recipe Summary test

prep:

25 mins

total:

2 hrs 15 mins

Servings:

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

Step 1
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.

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Step 2
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 Notes

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.

Reviews (11)

691 Ratings

5 star values: 124
4 star values: 206
3 star values: 229
2 star values: 102
1 star values: 30

Anonymous

04/20/2019

Love

Anonymous

02/17/2018

I have not prepared this recipe but am studying and please consider removing 'With a sharp knife' and insist on a mandolin in the recipe instructions.

Anonymous

04/03/2017

Can you eat this dish room temp?

Anonymous

11/24/2014

Does anyone know if this recipe would work well with sweet potatoes instead? Thanks in advance!

Anonymous

09/03/2011

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.

Anonymous

02/05/2011

@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.

Anonymous

01/13/2011

I made this and it took forever! I felt it needed something more. Not sure what

Anonymous

12/31/2010

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!

Anonymous

12/14/2010

has anyone made this succesfully? I am terrified I'm going to destroy it, as I always do with thin, crispy potato things.

Anonymous

11/16/2010

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.

Anonymous

01/11/2010

how would i adjust cooking time for individual sizes vs the larger size?

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Crispy Potato Roast

Gallery

Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews (11)

All Reviews for Crispy Potato Roast

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Crispy Potato Roast

Gallery

Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews (11)

All Reviews for Crispy Potato Roast