- Crispy Potato Roast

CRISPY POTATO ROAST
3 t butter, melted
3 T extra-virgin olive oil
Kosher salt
1/2 to 1 tsp red pepper flakes (optional)
4 lbs. russet potatoes, peeled (smaller diameter potatoes are great, if you can find them)
4 shallots, peeled
8 sprigs thyme
Garnishes (optional): Bits of goat cheese, crumbles of bacon and/or bits of crisped pancetta
Preheat oven to 375 °°.
In a small bowl, combine butter and oil. With a sharp knife or manoline, slice potatoes crosswise very thinly. The original recipe suggests a 9-inch round baking dish (a deep dish pie pan would fit this bill) but I used a cast iron frying pan.
Pour a tablespoon or so of the butter/oil mixture in the bottom and spread it evenly. Sprinkle the oil mixture with a few pinches of coarse salt and red pepper flakes, if using; this will allow you to season both the top and underside of the potatoes. Arrange your potato slices vertically in the dish.
Thinly slice shallots and slide shallot slivers between potato wedges, distributing them as evenly as possible. Brush with remaining oil/butter mixture. Generously season your dish with salt; go easier on the red pepper flakes, if using. Bake 1¼ hours, then arrange thyme sprigs on top and bake until potatoes are cooked through with a crisped top, about 35 minutes more. If casserole seems to brown too fast, cover it with foil to slow it down. Add any garnishes, if using, and serve immediately.

Notes:
1. The slicing is a pain but the dish was really nice. I used cooked, chopped bacon as a garnish.