Tuesday, November 10, 2015

Crispy Potato Roast

By: Melissa Baker
Recipe courtesy of www.MarthaStewart.com


  • 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 (optional) 
  • 8 sprigs thyme

  • Directions:

    1. 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. 
    2. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); 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. Oh yummm! I'm such a carb lover, so this is right up my alley!

    2. This comment has been removed by the author.


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