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…
- 4 tblsp butter, melted
- 4 tblsp olive oil
- 4 pounds russet potatoes, peeled
- 4 shallots, thickly sliced
- 8 sprigs lemon thyme (more for garnish)
- Preheat the oven to 375 degrees.
- Combine the melted butter and olive oil in a small bowl.
- Generously brush the bottom of a 9-10 inch baking dish with the butter and oil mixture. Set aside the remainder for now.
- Peel the potatoes; slice each potato very thinly using a sharp knife or mandoline, keeping the potato intact as you proceed.
- Place the potatoes vertically in the prepared baking pan.
- Peel the shallots and slice them lengthwise.
- Wedge the slices of shallot randomly between the potatoes slices.
- Brush with remaining butter and oil.
- Sprinkle generously with salt and pepper.
- Bake for 1 hour and 15 minutes.
- Remove pan from oven and add the thyme sprigs.
- Return to the oven and bake an additional 35 minutes or until potatoes are cooked through and top is brown and crispy.
- Remove from the oven and sprinkle with additional lemon thyme for garnish.
Notes: Original recipe from Martha Stewart http://www.marthastewart.com/284903/crispy-potato-roast; Also inspired by Fish Food http://fishfoodblog.com/2010/04/crispy-potato-roast/
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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