Thursday, November 10, 2011

Crispy Potato Roast

Spudderly wonderful. Great for a side dish.
Prep time: 20 minutes             |                Total time: 1.5 hours             |            Yield: Serves 8
·  3 tablespoons unsalted butter, melted
·  3 tablespoons extra-virgin olive oil
·  4 pounds russet potatoes, peeled
·  5 shallots, thickly sliced lengthwise
·  1 teaspoon red-pepper flakes 
·  1 teaspoon paprika 
·  Coarse salt and pepper
·  8 sprigs thyme


1. Preheat oven to 375 degrees. 
2. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. 
3. With a sharp knife, slice potatoes very thinly crosswise.
4. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt, pepper, red-pepper flakes, and paprika. Brush with remaining butter mixture. 
5. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

Source: Adapted from Fish Food Blog 

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