Crispy Potato Roast

691 Ratings
  • 5 124
  • 4 206
  • 3 229
  • 2 102
  • 1 30

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:
8
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Ingredients

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.

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  • 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.

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Reviews (11)

691 Ratings
  • 5 124
  • 4 206
  • 3 229
  • 2 102
  • 1 30
Martha Stewart Member
04/20/2019
Love
Martha Stewart Member
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.
Martha Stewart Member
04/03/2017
Can you eat this dish room temp?
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Martha Stewart Member
11/24/2014
Does anyone know if this recipe would work well with sweet potatoes instead? Thanks in advance!
Martha Stewart Member
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.
Martha Stewart Member
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.
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Martha Stewart Member
01/13/2011
I made this and it took forever! I felt it needed something more. Not sure what
Martha Stewart Member
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!
Martha Stewart Member
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.
Martha Stewart Member
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.
Martha Stewart Member
01/11/2010
how would i adjust cooking time for individual sizes vs the larger size?
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