There are certain types of foods that always seem to grace the dinner table and potatoes are at the lead of the list. As far as my family is concerned, there is nothing better than a potato and they certainly can be made in more ways than you can imagine. We enjoy them baked, fried and almost any other way you can possibly make them. When I saw this recipe, however, I knew that I had found my new go-two option.
This is a sick dish of perfectly crispy brown roasted potatoes. They are sliced very thin, after which they are stacked in a casserole dish and the seasoning is absolutely superb. When they are baked in this way, they not only taste fantastic, they look absolutely delicious when they come out of the oven.
If you want to get your potatoes perfectly sliced, it is best to use a mandolin. Slicing them with a knife is possible but it will be time-consuming and you are not going to get that thin slice that you would if a mandolin was used. Other than that, it’s really just a matter of following the recipe and you will not be disappointed.
Ingredients
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
Instructions:
1. Preheat oven to 375 degrees.
2. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture.
3. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
4. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture.
5. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.