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Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 2 hrs 15 mins Servings: 8 med105087_1209_hol0_potato_roast.jpg

Ingredients Ingredient Checklist 3 tablespoons unsalted butter, melted 3 tablespoons extra-virgin olive oil 4 pounds russet potatoes, peeled 4 shallots, thickly sliced lengthwise Coarse salt 1/2 to 1 teaspoon red-pepper flakes (optional) 8 sprigs thyme

Cook’s Notes 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.

Gallery Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 2 hrs 15 mins Servings: 8 med105087_1209_hol0_potato_roast.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 2 hrs 15 mins Servings: 8

Recipe Summary

prep: 25 mins total: 2 hrs 15 mins

Servings: 8

prep: 25 mins

total: 2 hrs 15 mins

prep:

25 mins

total:

2 hrs 15 mins

Servings: 8

8

med105087_1209_hol0_potato_roast.jpg

med105087_1209_hol0_potato_roast.jpg

Ingredients

Ingredients

  • 3 tablespoons unsalted butter, melted 3 tablespoons extra-virgin olive oil 4 pounds russet potatoes, peeled 4 shallots, thickly sliced lengthwise Coarse salt 1/2 to 1 teaspoon red-pepper flakes (optional) 8 sprigs thyme

Directions

Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.

Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

Cook’s Notes 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.

Cook’s Notes

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.

Reviews (11)

 Add Rating & Review     691 Ratings   5 star values:        124    4 star values:        206    3 star values:        229    2 star values:        102    1 star values:        30

Load More Reviews

Reviews (11)

Add Rating & Review     691 Ratings   5 star values:        124    4 star values:        206    3 star values:        229    2 star values:        102    1 star values:        30

Add Rating & Review

691 Ratings 5 star values: 124 4 star values: 206 3 star values: 229 2 star values: 102 1 star values: 30

691 Ratings 5 star values: 124 4 star values: 206 3 star values: 229 2 star values: 102 1 star values: 30

691 Ratings 5 star values: 124 4 star values: 206 3 star values: 229 2 star values: 102 1 star values: 30

  • 5 star values: 124 4 star values: 206 3 star values: 229 2 star values: 102 1 star values: 30

    Martha Stewart Member     Rating: 5 stars       04/20/2019   Love  

Martha Stewart Member     Rating: 3 stars       02/17/2018   I have not prepared this recipe but am studying and please consider removing 'With a sharp knife' and insist on a mandolin in the recipe instructions.  

Martha Stewart Member     Rating: Unrated       04/03/2017   Can you eat this dish room temp?  

Martha Stewart Member     Rating: Unrated       11/24/2014   Does anyone know if this recipe would work well with sweet potatoes instead? Thanks in advance!  

Martha Stewart Member     Rating: Unrated       09/03/2011   I made this in my seasoned cast-iron skillet (very bacon-flavored) and it turned out great. However, I would never try it without a mandoline.  

Martha Stewart Member     Rating: Unrated       02/05/2011   @mrwhalen: Probably bacon. My plan is to use a cast-iron skillet in which I've cooked bacon instead of the oiled baking dish. Then wedge the torn bacon slices between the potatoes.  

Martha Stewart Member     Rating: Unrated       01/13/2011   I made this and it took forever! I felt it needed something more. Not sure what  

Martha Stewart Member     Rating: Unrated       12/31/2010   I made these potatoes for dinner tonight, but I cut the recipe in half and it turned out very good. It was very easy with a mandolin. I had this with pan-seared thick cut pork chops and it was like have a restaurant meal at home. It looked so impressive. I will make these again. YUM!  

Martha Stewart Member     Rating: Unrated       12/14/2010   has anyone made this succesfully? I am terrified I'm going to destroy it, as I always do with thin, crispy potato things.  

Martha Stewart Member     Rating: Unrated       11/16/2010   I wouldn't adjust the time at all. One layer of potatoes is going to cook in the same amount of time regardless of the diameter of the pan.  

Martha Stewart Member     Rating: Unrated       01/11/2010   how would i adjust cooking time for individual sizes vs the larger size?

    Martha Stewart Member

    Rating: 5 stars 04/20/2019

Love

Rating: 5 stars

Rating: 3 stars 02/17/2018

I have not prepared this recipe but am studying and please consider removing ‘With a sharp knife’ and insist on a mandolin in the recipe instructions.

Rating: 3 stars

Rating: Unrated 04/03/2017

Can you eat this dish room temp?

Rating: Unrated

Rating: Unrated 11/24/2014

Does anyone know if this recipe would work well with sweet potatoes instead? Thanks in advance!

Rating: Unrated 09/03/2011

I made this in my seasoned cast-iron skillet (very bacon-flavored) and it turned out great. However, I would never try it without a mandoline.

Rating: Unrated 02/05/2011

@mrwhalen: Probably bacon. My plan is to use a cast-iron skillet in which I’ve cooked bacon instead of the oiled baking dish. Then wedge the torn bacon slices between the potatoes.

Rating: Unrated 01/13/2011

I made this and it took forever! I felt it needed something more. Not sure what

Rating: Unrated 12/31/2010

I made these potatoes for dinner tonight, but I cut the recipe in half and it turned out very good. It was very easy with a mandolin. I had this with pan-seared thick cut pork chops and it was like have a restaurant meal at home. It looked so impressive. I will make these again. YUM!

Rating: Unrated 12/14/2010

has anyone made this succesfully? I am terrified I’m going to destroy it, as I always do with thin, crispy potato things.

Rating: Unrated 11/16/2010

I wouldn’t adjust the time at all. One layer of potatoes is going to cook in the same amount of time regardless of the diameter of the pan.

Rating: Unrated 01/11/2010

how would i adjust cooking time for individual sizes vs the larger size?

All Reviews for Crispy Potato Roast

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Crispy Potato Roast

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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