Crispy Roasted Potatoes
This crispy potato side dish is a nice alternative to cheesy potato casseroles – and it looks beautiful on the table, too. Tip: The thinner the potatoes are cut, the crispier they’ll become in the oven.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Crispy Roasted Potatoes
000
Ingredients
3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
4 pounds russet potatoes
4 shallots, thickly sliced lengthwise
Coarse salt
½ to 1 teaspoon red pepper flakes (optional)
8 sprigs thyme
Directions
- Heat oven to 375 F.
- In a small bowl, combine butter and oil. Brush bottom of a 9-inch round baking dish or cast iron skillet.
- With a sharp knife or mandoline, slice potatoes very thinly crosswise.
- 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.
- Bake for 1 ¼ hours until potatoes are fork tender and crispy on top. Sprinkle with additional thyme to serve, if desired.
0 minutes
Prep Time
0 minutes
Cook Time
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Servings
Shop Ingredients
Makes 0 servings
Minnesota Creamery Unsalted Butter, 1 Pound
$4.89$4.89/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
L&B Russet Potatoes, 5 Pound
$4.99$1.00/lb
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
Morton Coarse Kosher Salt, 3 Pound
Huge Deal
$4.49 was $5.69$1.50/lb
L&B Crushed Red Pepper Flakes, 1.5 Ounce
$5.99$3.99/oz
L&B Fresh Thyme, 0.75 Ounce
$3.49$4.65/oz
Directions
- Heat oven to 375 F.
- In a small bowl, combine butter and oil. Brush bottom of a 9-inch round baking dish or cast iron skillet.
- With a sharp knife or mandoline, slice potatoes very thinly crosswise.
- 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.
- Bake for 1 ¼ hours until potatoes are fork tender and crispy on top. Sprinkle with additional thyme to serve, if desired.