Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Crispy Potato Roast 3.4 (691) 11 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 2 hrs 15 mins Servings: 8 The thinner the potatoes are cut, the crispier they'll become in the 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 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 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. Print