I was in charge of a vegetable for Easter Sunday.
I wanted to try something new and delicious.
When I saw a recipe for Crispy Potato Roast over at Smitten Kitchen...
That was the recipe I just had to make.
This was such an easy recipe to execute.
It would also be really easy to eat the entire pan.
I can't wait to play with different flavor combinations!
Spicy Potato Roast
Adapted from Smitten Kitchen
5lbs Gold Yukon Potatoes, peeled and sliced
4 Tablespoons Olive Oil, divided
4 Tablespoons melted Unsalted Butter, divided
2 Shallots, sliced
Red Pepper Flakes
Cayenne Pepper (optional)
8 Sprigs of Fresh Thyme
Preheat oven to 375 degrees.
After peeling and washing the potatoes, slice them with a mandolin 1/8" thick.
Peel the shallots and slice them with a mandolin 1/16" thick.
Melt the butter and mix with the olive oil.
Pour half of the mixture into a 9x13 glass dish.
Sprinkle some sea salt, a light layer of red pepper flakes, and the faintest dash of cayenne in the dish.
Place all of the potatoes vertically in the dish... there should be three rows.
Separate all of the shallot rings and randomly push them in between each of the potatoes.
Sprinkle any leftover shallots on top of the potato dish.
Pour the rest of the oil/butter mixture on top of the potatoes.
Sprinkle with more sea salt, red pepper flakes, and a dash more of cayenne.
Bake for 1 hour and 15 minutes, them place the sprigs of Thyme on top.
Bake for another 15-30 minutes until the potatoes are tender.
If the potatoes brown too quickly, cover with foil to prevent burning this delicious dish.
Remove from the oven and serve immediately.