Crispy Potato Roast

You will want to use a mandoline slicer to get the potatoes cut in thin, even slices.  I got this one from Amazon, and absolutely adore it.  It’s inexpensive, super easy to use and clean, and doesn’t take up too much space.

Alternatively, you can slice the potatoes by hand, which is more time consuming, but still doable.  Be careful to slice the potatoes as thinly and evenly as possible.

For now, here’s the recipe.  Pictures coming!

Crispy Potato Roast

  • Servings: 10-12 cookies
  • Difficulty: medium
  • Print

A striking way to serve baked potatoes, perfect for the holidays

Ingredients

  • 4 tablespoons butter, melted
  • 3 tablespoons extra-virgin olive oil
  • 10 – 12 russet potatoes, peeled
  • Kosher salt
  • 1 small onion or 4 shallots, peeled and sliced very thin
  • 2 teaspoon red pepper flakes (optional)
  • 4 – 6 fresh thyme sprigs
  • About 3 ounces pancetta, cubed (bacon would also work)
  • Sour cream (optional)

Directions

  1. Preheat oven to 375 degrees.  Combine the oil and melted butter in a small cup and set aside.  Brush a round baking dish (around 9 – 10 inches) with a little of the butter and oil mixture.
  2. Slice the potatoes as thin as possible crosswise (this is best done with a mandoline slicer). This can be done  a day in advance, but if you slice the potatoes, make sure to store them in water so they do not brown.  Pat dry before proceeding.
  3. Arrange potatoes vertically in the baking dish as pictured.  Wedge onion or shallot slices throughout potato slices – in about 3 or 4 sections of each potato.  Sprinkle with salt and pepper flakes (use some black pepper if not using red pepper flakes).  Brush with the remaining butter and oil mixture.
  4. Bake for 1 hour and 25 minutes uncovered.  If you find at anytime throughout baking that the potatoes are too dry, a little of the olive oil/butter from the bottom of the baking dish can be brushed on the slices.  The more butter/oil brushed on, the crispier the potatoes will be.  Also, a butter knife can be used to separate some of the slices if there are some sticking together too much.
  5. While potatoes are baking, brown the pancetta in a small pan. Remove with a slotted spoon and drain on paper towel. Set aside.
  6. Remove potatoes from oven.  Add pancetta by scattering around throughout the potatoes.  Lay the thyme sprigs on top of potatoes.  Bake for an additional 35 minutes.  Remove from oven.
  7. Sprinkle on a little more kosher salt.  Serve immediately with sour cream.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s