Recipe #26 Crispy Potato Roast

Crispy Potato Roast

Here's another recipe that I found on Pinterest.  It was posted by Nicole, RD.  I love potatoes and am always looking for a new way to prepare them.  These were yummy.  Instead of the butter and olive oil, I substituted Canola Oil spray so hopefully the calorie count is a bit reduced.  I served with a grilled salmon (ok, potatoes got a little crispy because my cedar plank caught on fire), but they were delish even crispy.  I would definitely make this one again, but allow yourself enough time for the baking - that seemed a little bit time intensive to me.  A little shake of Parmesan Cheese would be a nice addition.  Happy Cooking!


Crispy Potato Roast slightly adapted from Fish Food
2 Tbsp unsalted butter, melted
2 Tbsp extra-virgin olive oil
3 lbs russet potatoes
4 shallots, thickly sliced lengthwise
1 tsp coarse sea salt
8 sprigs thyme

Directions:

Mandoline

Preheat oven to 375 F. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a mandoline or food processor, slice potatoes very thinly crosswise.

Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and brush with remaining butter mixture.



Bake 1 hour and 15 minutes. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more. Yield: 8 servings.



Nutrition Information (per serving): 175 calories; 6.1 g. fat; 0 mg. cholesterol; 288 mg. sodium; 31.1 g. carbohydrate; 3.6 g. fiber; 4.8 g. protein





Result: Tender and crispy potato slices seasoned with salt, pepper, thyme, and a small amount of olive oil and butter. Though this bakes for quite some time, it was very simple to make and requires very few ingredients. While a mandoline is helpful, this can certainly be done with a great knife and some patience Enjoy!