Crispy Potato Roast

If you have a mandolin, it would make quick work of slicing these pretty to add to an oven meal....a nice addition to breakfast meal, too.
  • 3 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
  • 1/2 teaspoon red pepper flakes (optional)
  • 4 - 6 fresh thyme sprigs
  • About 3 ounces pancetta, cubed
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  1. Cook's Note
    The thinner the potatoes are cut, the crispier they'll become in the oven. Keep the slices together as you cut them so that you can arrange them easily in the dish.
    1. Step 1
    Preheat oven to 190 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. Step 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.

  2. ^ 190 degees? WAY off. By almost 200 degrees, by the way.

    Should be 375. Much lower than that and you have a REALLY delayed dinner. Like myself tonight.

  3. She probably meant 190C which is equivalent to 375F


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