4 lbs. russet potatoes, peeled and very thinly sliced
4 shallots, thickly sliced lengthwise
coarse salt
1/2-1 tsp. red-pepper flakes (optional)
8 sprigs thyme
Instructions
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. ake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.
Originally Submitted
1/2/2010
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