Potato Roast
This recipe is a KEEPER so yummy, pretty and easy. This would be GREAT for company put it in the oven and forget about it for 2 hours and it is pretty and stays warm for a while once out of the oven.
Served tonight with baked fish that my son caught last week with Grandpa
- Prep Time : 15 minutes
- Cook Time : 1h 45 min
Ingredients
- Salted or Unsalted Butter - 3 tablespoons, melted
- Extra-Virgin Olive Oil - 3 tablespoons
- Coarse Salt
- Red-Pepper Flakes - 1/2 to 1 teaspoon
- Russet Potatoes - 4 pounds, peeled
- Red Onion - 1
- Fresh Parsley
Instructions
- Preheat oven to 375 degrees. In a small bowl, combine butter and oil. With a sharp knife or manoline, slice potatoes crosswise very thinly. Figure out what baking dish you’d like to use a deep dish pie pan would fit this recipe well.
- Once you’ve picked the dish that works for your slices, pour a tablespoon or so of the butter/oil mixture in the bottom and spread it evenly. Sprinkle the oil mixture with a few pinches of coarse salt and red pepper flakes, if using; this will allow you to season both the top and underside of the potatoes. Arrange your potato slices vertically in the dish.
- Thinly slice shallots with your mandoline and slide shallot slivers between potato wedges, distributing them as evenly as possible. Brush with remaining oil/butter mixture. Generously season your dish with salt; go easier on the red pepper flakes, if using. Bake 1 1/4 hours, then arrange thyme sprigs on top and bake until potatoes are cooked through with a crisped top, about 35 minutes more. If casserole seems to brown too fast, cover it with foil to slow it down. Add any garnishes, if using, and serve immediately.
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