Crispy Roasted Potatoes

Crispy Roasted Potatoes thinly sliced, layered with shallots, brushed with butter and oil, and cooked until golden brown and delicious.

Prep Time 20

Cook Time 1 50

Total Time 2 10

Servings servings

Preheat the oven to 350°F (400°F if using a glass baking dish)
Combine the melted butter and olive oil in a small bowl.
4 tablespoons butter, 4 tablespoons olive oil
Generously brush the bottom of a 9 or 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.
4 pounds russet potatoes
Place the potatoes vertically in the prepared baking pan.
Peel the shallots and slice them lengthwise.
4 shallots
Wedge the slices of shallot randomly between the potatoes slices.
Brush with remaining butter and oil.
Sprinkle generously with salt and pepper.
Salt, Pepper
Bake for 1 hour and 15 minutes.
Remove pan from oven and add the thyme sprigs.
8 sprigs lemon thyme
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.

Store leftovers in the refrigerator for up to 4 days. Reheat in the oven at 350 degrees or in the microwave. When reheating, the texture will not be exactly the same as when freshly baked, but the flavors will still be delicious.