I saw this recipe in a Martha Stewart magazine and thought – WOW – how cool is this. Looks easy enough, tasty and is a really great twist to serving potatoes other than the traditional kugel way on shabbos.
Very little time to prep – and looks so pretty and delicious when your serve it at your meal.
The thinner the potatoes are cut, the crispier they’ll become in the oven. Keep the slices together as you cut them so that you can arrange them easily in the dish.
Crispy Potato Roast
1/2 stick margarine, melted
6 tablespoons extra-virgin olive oil
10-12 russet potatoes, peeled (depending on how thin you slice and how large your potato – you might need more or less – start off with a 4 lb bag and work your way thru)
8 shallots, thickly sliced lengthwise
Coarse kosher salt
1/2 to 1 teaspoon red-pepper flakes (optional)
10-12 sprigs thyme
1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round baking dish with some margarine mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
2. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining margerine mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.