Monday, June 13, 2011

Crispy Roasted Potatoes


I have seen this recipe posted on a few different blogs. It looked so delicious and intriguing to me, I just had to try it. It reminds me of a cross between Hasselback potatoes, a Swedish recipe, and pommes Anna a french one.  Both result in potatoes which are crisp outside and soft and buttery on the inside. And so did this recipe. 

Crispy Potato Roast
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
8 sprigs thyme

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; 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.

12 comments:

  1. Wow, these look gorgeous and delicious!

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  2. My goodness, those potatoes look amazing. I really need to get some thyme in the herb garden, if only summer would get here to stay.

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  3. These are a showstopper, I have to try them!

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  4. Just found this recipe on Pinterest. I'm a potato addict so I'm definitely trying this over the weekend. Beautiful presentation.

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  5. Melissa, thank you. Come back again? I'll check out your work. Cheers!

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  6. I will be making this for dinner tonight.

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  7. This is for dinner tonight. Can't wait

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  8. Dee, great to see you! Enjoy the potatoes.

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  9. do you cover when you cook?

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  10. I'm looking for breakfast dishes for company and came across your site through Pinterest. Thank you for sharing.

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