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Crispy Potato Roast

13 Apr

Pic from fishfoodblog shows recipe doubled – that means there’s more for me!

Serves 8

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

Directions:
1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.

2. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

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3 Comments

Posted by on April 13, 2012 in Kitchen, Party Ideas

 

3 responses to “Crispy Potato Roast

  1. Jamie Hall

    November 12, 2012 at 6:56 am

    looks great!

     

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