Picture from joyouslydomestic Image Credit: Angela |
Crispy
Potato Roast
“They key to
this recipe is getting the potato slices as thin as you can, so prepping the
potatoes takes a little time. Also,
patience is a must as this dish bakes for about two hours total. It's totally
worth it - trust me!” Angela
Ingredients:
3 tablespoons
butter, melted
3 tablespoons
extra-virgin olive oil
10 - 12
russet potatoes, peeled
Kosher Salt
½ teaspoon red
pepper flakes (optional)
1 small onion
or 4 shallots, peeled and sliced very thin
4 - 6 fresh
thyme sprigs
About 3
ounces pancetta, cubed
Preparation:
Preheat oven
to 375°F.
Combine the
oil and melted butter in a small dish.
Set
aside.
Brush a round
baking dish (around 9 - 10 inches) with a little of the butter and oil mixture.
Slice the potatoes as thin as possible
crosswise.
Arrange
potatoes vertically in the baking dish.
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.
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.
Also, a
butter knife can be used to separate some of the slices if there are some
sticking
together too much.
While
potatoes are baking, brown the pancetta in a small pan.
Remove with a
slotted spoon and drain on paper towel.
Set
aside.
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.
Sprinkle on a
little more kosher salt.
Serve
immediately.
Sour cream is
a great accompaniment to the potatoes.
Enjoy this
amazing recipe and many more when visiting joyouslydomestic
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