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Crispy Roasted Potatoes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Thinly sliced potatoes brushed with butter and oil and roasted until golden brown and crispy.

Ingredients

  • 4 Tablespoons Butter, Melted
  • 4 Tablespoons Olive Oil
  • 4 pounds Russet Potatoes, Peeled
  • 4 whole Shallots, Thickly Sliced
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • 8 sprigs Lemon Thyme (more For Garnish)

Preparation

Preheat the oven to 375 degrees F. Combine the 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 (just don’t cut all the way through to the bottom). Place the potatoes vertically in the prepared baking pan. Peel the shallots and slice them lengthwise. Wedge the slices of shallot randomly between the potato 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.

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Profile photo of Wendy Smith

Wendy Smith on 11.24.2011

Made these to accompany my Thanksgiving dinner. Was very easy and everybody loved them. I couldn’t find lemon thyme in my area so I squeezed half a lemon and sprinkled with thyme. Was very pretty to serve and very well received. Thanks for sharing.

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