Crispy Potato Roast

The other side I made to go with the eggplant parmesan was this Crispy Potato Roast from Martha Stewart.

This dish is one of those simple but impressive sides that would be perfect to take to a potluck or church gathering. It looks pretty AND tastes nice. Just one word of advice: Hold off on the red pepper flakes. I added the amount called for in the recipe, but forgot that cooking the potatoes with the spice only intensifies the hotness in the dish. I was able to mostly scrape the flakes off and reduce the spiciness, but next time I'll just wait and add them at the end (or not at all).

Here are the required ingredients:

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 (I used dried oregano instead)

Preheat your oven to 375 degrees
Cut up 4-5 large potatoes into thin slices. I put my sister in charge of this, and she's afraid of knives so the slices weren't as thin as in the original recipe. But I actually liked them better cut a little thicker. 

Mix together the olive oil and butter, and brush some onto the bottom and sides of a glass baking dish

Arrange the potato slices vertically in the baking dish, sprinkle with salt and pepper, and brush with the remaining butter/oil mixture. Add the shallots throughout, and put in the oven for an hour. 

Sprinkle with oregano (or thyme if you have it), and bake for another 30 minutes or so. The tops of the potatoes should be brown and crispy. 

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