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.


  1. 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.

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

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

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

  5. I will be making this for dinner tonight.

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

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

  8. do you cover when you cook?

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