Crispy Roasted Potatoes

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.