How To Make Beautiful Roasted Crispy Potatoes
Fall and winter are nearly upon us! And you know what that means. The holiday gatherings are swiftly approaching. If you’re hosting any of the family dinners in the chilly months to come – whether it’s for a holiday or not – you need a secret weapon dish. Something that you can whip up in a moment’s notice (because that might be how long of a notice your family gives you), something that’s delicious, and something that can feed a crowd. Well, this roasted crispy potatoes recipe seems to fit the bill perfectly!
This dish a thick, perfectly displayed heap of crispy, brown roasted potatoes. They’ve been sliced super thin and stacked in a casserole dish, seasoned to perfection, and then baked until they’re at that perfect level of crunchiness. We’re hungry just thinking about it!
Plus, with four pounds of potatoes total in the dish, there’s plenty to feed a hungry gaggle of party-goers.
For slicing the potatoes, we highly suggest a mandoline. While some knives might be able to get you the super thin slice on some vegetables, knives aren’t going to cut it for this recipe. The main issue is that potatoes are too starchy to be sliced that thin with a knife; it would end up causing an epic mess in your kitchen! Furthermore, no knife can safely get you the perfectly even, thin cut that a mandoline can.
Remember, the thinner you cut your potatoes, the crispier they’re going to be in this recipe. And for this recipe, it’s all about that perfectly flavorful crunch. We highly suggest this investment, not just for the purposes of this recipe, but for a million other kitchen uses.
One of the trickiest parts of this recipe is getting the potatoes to splay the way you want. That perfect spiral makes for a beautiful presentation and is one of our favorite parts of the recipe! The trick is to start filing the potatoes in standing up; this will be hard, because the first few won’t have anything to lean against but your fingers. Eventually, the more potatoes you add, the easier it will be to artful arrange them.
Feel free to let your creative side loose and arrange these potatoes in any beautiful way you want! Your party dish will look almost too good to eat…almost.
What do you think of this roasted potato dish? Share your thoughts on this yummy recipe in the comments section below.
Roasted Crispy Potatoes
- 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
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.