Description
Crispy Potato Roast: The Irresistible Side Dish You Need to Try
Ingredients
- 3 tablespoon unsalted butter
- 3 tablespoon extra-virgin olive oil
- 4 pound russet potatoes, peeled
- 4 shallots, thickly sliced lengthwise
- Coarse salt
- 1/2 to 1 teaspoon red-pepper flakes (optional)
- 8 sprigs thyme
Instructions
1. Preheat Oven: Set the oven to 375°F. In a small bowl, combine the melted butter and olive oil. Brush a round 9-inch baking dish with some of the butter-oil mixture.
2. Slice Potatoes: Using a sharp knife or mandoline, slice the peeled potatoes very thinly crosswise.
3. Arrange and Season: Stand the potato slices vertically in the prepared dish and wedge the shallots throughout. Sprinkle with coarse salt and red-pepper flakes if using; brush with the remaining butter-oil mixture.
4. Bake: Bake for 1 hour 15 minutes. After that time, add the thyme sprigs and bake until the potatoes are cooked through and the top is crispy, about another 35 minutes.
5. Serve: Remove from the oven, let set briefly, and then serve the potatoes while hot, with their tender insides and crisp edges.
Notes
For achieving maximum crispiness in your Crispy Potato Roast, preheat your oven to 425°F. This higher temperature allows the outside of the potatoes to crisp up quickly while ensuring that the inside cooks through without becoming mushy.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg