These crispy roasted potatoes are thinly sliced, layered with shallots, brushed with butter and oil, and cooked until golden brown and crispy.
I can’t tell you how happy this Crispy Roasted Potatoes recipe makes BeeBop. He’ll be the first to admit that he is a big meat and potatoes fan and he has declared this recipe a huge success.
I mean really? Who wouldn’t love crispy potatoes flavored with butter, shallots and a touch of lemon thyme? I have a pot of lemon thyme that grows like weeds in my herb bed, so I often use it instead of regular thyme. I love the flavor it adds to lots of recipes. So good.
These crispy roasted potatoes are thinly sliced, layered with shallots, brushed with butter and oil, and cooked until golden brown and crispy. Click To Tweet
How to Make Crispy Roasted Potatoes
You’ll start off by melting your butter and adding the olive oil. Generously brush the bottom of your baking dish with some of 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 is that you’re going to need to peel four pounds of potatoes. Now peeling potatoes is one kitchen chore that I just despise. I have to really love you to peel a potato for you.
Even though I dislike doing it, I do think it makes for a much nicer finished recipe here. And 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 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…
Enjoy!
More Potato Recipes from Never Enough Thyme:
Roasted Potato Recipes from Other Bloggers:
- Roasted Potatoes with Eggs Over Easy from Three Many Cooks
- Joy the Baker’s Mustard Roasted New Potatoes
- Crispy Garlic Roasted Potatoes from Cafe Delites
- Crispy Greek Oven Roasted Potatoes from Chunky Chef
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Crispy Roasted Potatoes
Russet potatoes roasted with olive oil, salt, pepper, shallots and thyme.
Ingredients
- 4 tblsp butter, melted
- 4 tblsp olive oil
- 4 pounds russet potatoes, peeled
- 4 shallots, thickly sliced
- Salt
- Pepper
- 8 sprigs lemon thyme (more for garnish)
Instructions
- 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
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 371Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 15mgSodium: 155mgCarbohydrates: 60gFiber: 8gSugar: 6gProtein: 8g
Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.
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Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
Juana says
It looks so good.
These potatoes looks so delicious!
Must to try it
Thank you for sharing with us.
Lindy Shelly says
So delicious recipe. I made a various types recipe with potatoes, but I haven’t tried this one. I sliced the potatoes with my mandoline slicer. I can’t wait to prepare this dish. Thanks, for sharing such an amazing crispy recipe.
Shiva says
Can this be modified in any way to be made ahead of time?
Lana Stuart says
I haven’t tried making this ahead, but if I did I’d probably prep it right up to the point where it would go in the oven. Then wrap it tightly with plastic wrap and refrigerate it until ready to cook. However, it’s difficult to keep potatoes from darkening after peeling unless they’re submerged in water, so I’m not sure this would be a make-ahead kind of recipe.
gloria patterson says
I make something like this in my iron skillet. And no I don’t peel, just give the a good wash. I slice the potatoes about 3/4 of the way through then just place in the skillet. Fan them out a bit then brush with butter/oil sprinkle with sea salt. Have way through brush with more butter/oil and more sea salt
Barbara says
I have gold potatoes in the oven, didn’t peel them and used the mandoline…. quick and so easy! I can’t wait to taste them, I may have to add some cheese on the top for the last few minutes….. yummy!
Scott Thompson says
Helpful hint boil potatos in skin then remove one at a time and drop into a bucket of ice cold water (heaps of ice) leave for 5 seconds then remove and twist/pull from either end and the skin comes straight off. Not worth it if only peeling 1 or 2 potatoes but more then 5 is totally worth it. Youtube it for a how to video. Cheers for the recipe.
Lana says
Thanks for the hint, Scott.
Claire says
crispy potatoes are the best potatoes. hands down.
Lana says
Thanks, Claire. I think so, too!
Northwest Herbivore says
I just found this on Pinterest and can’t wait to try it. It seems like the perfect job for my apple machine–peeling and slicing in one shot, and not nearly as scary as a mandoline.
Lynette says
I love making these, i also add sliced garlic into the mix with the shallots it brings a new edge to the flavour
Alysa (InspiredRD) says
I am always at a loss when we get a bag of potatoes from our co-op. This recipe looks perfect! I am making it tonight as a side for my mom’s birthday meal :)
La Phemme Phoodie says
Hello to my fellow canning buddy! I definitely remember stumbling this but forgot to go back and look through my account to pull up the recipe. I make brunch a lot. My family would love this dish instead of my normal roasted potato dish. Beautiful presentation.
Susan Mallery says
That’s amazing, Lana! I wouldn’t have thought the potatoes would get crispy when packed in there so tightly. I’m going to have to try this one!
Lana says
Susan, they get crispy all around the outside edges, but the inside stays nice and soft. They’re so very good.
Susan Mallery says
They sound terrific. I’m going to have to tweet this recipe!
Feast on the Cheap says
These look so gorgeous, I love the presentation
Lana says
Thanks so much! I thought they looked pretty nice, too.
michelle in wgtn, nz says
Ooo, these looks good – floury potatoes sliced thin and then roasted with shallots, butter and olive oil seems a dream dish. And then you added my favourite herb – lemon thyme!
We will soon hit winter down-under here in New Zealand,which is an ideal time for this absolutely must make dish for me – I’ll just scale the quantities back to suit a hungry one (me), and feel secure knowing that I wont have to share this dish with my beloved rescue cat as he is strictly carnivore!
Do enjoy your lemon thyme – it is equally as delicious with sweet dishes as it is with savoury. Sending care and huggles, Michelle and my happily snoozling Zebby Cat.
Lana says
Thanks, Michelle. I always forget about the difference in seasons from Northern to Southern hemisphere. Hope you enjoy this recipe as you settle for a chilly fall down under.
Katherine says
These look so good! Gorgeous photos. I love potatoes prepared in any which way and these are just crying out to me. Also, I just bought some lemon thyme by mistake! I didn’t realize until I tasted it and noticed the citrusy undertones.
Lana says
I really liked the little bit of lemon flavor in the background with these. I might even squeeze a little lemon juice on them, too.
jen says
Great pic! I’ve made this with sweet potatoes and it still comes out great! The tops are crispy and the bottoms are sorta velvety and gratin-ed. Great recipe!
Lana says
Oh, sweet potatoes would be really interesting, Jen! I would probably use a little brown sugar on them.
claudia lamascolo/aka pegasuslegend says
Lana these came out perfect and the flavors for roasting are my favorite! I have to try these !!!
Lana says
Hope you enjoy them, Claudia!
Cookin' Canuck says
This is fantastic, Lana! Really, what a wonderful presentation for the potatoes and it looks as though they browned perfectly.
Lana says
Thank you, Dara. I love to use my cast-iron skillets whenever I can. This could as easily be made in a pretty gratin dish.
Kristen says
Oh my goodness, Lana. That looks amazing. What a great way to make potatoes!
Lana says
We really enjoyed it, Kristen. I’d bet your beautiful little ones would like them, too :-)
Drick says
oh yeah, BeeBop and me know a good thing… gonna make this this weekend, sounds and looks just perfect Lana… thanks
Lana says
I’ll tell you this, Drick. These potatoes were so good that I ate the leftovers right by themselves for lunch the next day. The were actually even better the second time around.
Rachael says
That looks sooooooo good! I’m going to a grill party tonight and will make it to share with everyone. :)
Oh, and thank you so very much for letting me know that I’m not the only one terrified of my mandoline. *blush*
Lana says
I’m scared to death of that mandoline, Rachael! I’ve cut myself so badly so many times on just the microplane graters that I’m afraid to even look at the mandoline. Hope it turns out great for your grill party! Let me know.
Olive says
Suddenly my broccoli dinner seems so very shabby! ;-)
Lana says
Oh, no, nothing shabby about broccoli, Olive!
Jane Bonacci - The Heritage Cook says
These look wonderful. I will be that you could use red skin potatoes or Yukon Golds which don’t need to be peeled. That would make these a snap to make for you! I love lemon thyme too. Thanks for sharing!
Lana says
Yukon Golds are a great idea for this, Jane. I just might try them next time I cook this. Thanks.
Alison @ ingredients, Inc. says
These look SO good!
Lana says
Thanks, Alison!
Valerie (Love through the stomach...) says
They look absolutely delish! I’m not that fond of peeling potatoes myself, but these look like they just might be worth it!
Lana says
Valerie – It’s a very rare occasion that I peel potatoes but it was so worth it for this dish.
Katrina says
That looks so good. I remember stumbling those somewhere a couple months ago and have thought about it a number of times since.
Lana says
I saw a really gorgeous photo of this dish on the Fish Food blog and couldn’t stop thinking about it until I cooked it. It’s definitely a keeper.