I’ve wanted to make this Crispy Roasted Potato recipe ever since I first set eyes on it. BeeBop, being the meat and potatoes guy that he is, declared it a huge success. I mean really. Who wouldn’t love crispy potatoes flavored with butter, shallots and a touch of lemon thyme? The lemon thyme was my only deviation from the recipe. I have lemon thyme growing like wild fire in my herb bed right now so I used it instead of the normal thyme. I love the flavor it adds to lots of recipes. So good.
Well, maybe that wasn’t the only change I made. I added a teeny little bit of extra butter and oil. Don’t judge.
You’ll start off by melting your butter and adding the olive oil. Generously brush the bottom of your baking dish with the mixture. I chose to make this in my 10-inch cast iron skillet. You could use a gratin dish or any shallow 9 or 10-inch baking dish.
The only negative to this recipe – you’re going to need to peel four pounds of potatoes. Now I’ve said it before and I mean it that I have to really love you to peel a potato for you. It’s one of those kitchen chores that I try to avoid whenever I can, but I think it makes for a much nicer finished recipe here. But once that bit of drudgery is out of the way, it’s easy-peasy from there on out.
If you have a mandoline and are not terrified of using it (that would be me), you can cut your potatoes on it. Otherwise, use a sharp knife to cut each potato crosswise into thin slices. Try to keep the slices together as you go and as you finish each potato, place it intact into the pan.
Once you have all the potatoes snuggled nicely in place, peel and slice the shallots. Wedge the shallot slices randomly in between the sliced potatoes.
The final step is to brush on the rest of that lovely butter and olive oil mixture and season generously with salt and pepper. Then pop the pan into your 375 degree oven for an hour and 15 minutes. Go do whatever you want to, no stirring and no pot watching required! After the time is up, remove the pan from the oven, artistically strew the the top of the potatoes with the thyme sprigs and return it to the oven to cook for an additional 35 minutes or until the potatoes are golden brown on top and cooked through.
Add a little more fresh thyme right before serving if you like. And then…
Other roasted potato recipes you might enjoy from around the internet:
- Roasted Potatoes with Eggs Over Easy from Three Many Cooks
- Guilty Kitchen’s Simple Roasted Potatoes
- Parmesan Roasted Potatoes from For the Love of Cooking
- Roasted Potatoes with Rosemary from White on Rice Couple
- Joy the Baker’s Mustard Roasted New Potatoes