Eric and I have never met a potato dish that we didn’t like. Even so, we’re always looking for new ways to cook potatoes, and this method was definitely something new for us. The potatoes are thinly sliced, studded with shallots and thyme and then baked to perfection. The tops of the potatoes get nice and crispy while the insides get nice and tender. The shallots caramelize while baking, giving the potatoes a wonderfully sweet flavor. I was left craving a bit more of the caramelized shallots, and I’ve changed the recipe to reflect that. We used dried thyme, but I know fresh would have been better and will make sure not to forget it next time.
This dish was served as a side to espresso rubbed steak, something that we’d normally serve with a baked potato. However, I doubt we’ll be doing that again anytime soon. This dish was way more fun than a baked potato and much tastier, too!
Crispy Roasted Potatoes
2 1/4 teaspoons melted butter
2 1/4 teaspoons olive oil
1 pound russet potatoes, peeled
2 shallots, thickly sliced lengthwise
pinch red pepper flakes (optional)
2 sprigs fresh thyme
-Preheat oven to 375°. Combine butter and oil in a small bowl.
-Brush the bottom of a small round baking dish (or two individual baking dishes) with some of the butter mixture and set aside.
-Using a mandoline or very sharp knife, slice potatoes very thinly crosswise. The thinner the potato, the crispier it will get in the oven.
-Vertically arrange potato slices in the baking dish(es) and wedge shallots throughout.
-Sprinkle with red pepper flakes and salt. Brush tops with remaining butter mixture.
-Bake for one hour; then add fresh time and bake for an additional 35 minutes or until potatoes are tender and cooked through and tops are crispy.
Source: Adapted from Everyday Food, December 2009