Crispy Roasted Potatoes
Ingredients
- 3 tablespoons unsalted butter, melted
- 3 tablespoons extra-virgin olive oil
- 4 pounds russet potatoes
- 4 shallots, thickly sliced lengthwise
- Coarse salt
- ½ - 1 teaspoons red pepper flakes (optional)
- 8 sprigs thyme
Directions
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Heat oven to 375 F.
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In a small bowl, combine butter and oil. Brush bottom of a 9-inch round baking dish or cast iron skillet.
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With a sharp knife or mandoline, slice potatoes very thinly crosswise.
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Arrange potato slices vertically in the baking dish. Wedge sliced shallots throughout. Sprinkle with salt and red pepper flakes. Add thyme sprigs and brush with remaining butter mixture.
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Bake for 1 ¼ hours until potatoes are fork tender and crispy on top. Sprinkle with additional thyme to serve, if desired.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.