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Roasted Potatoes

Posted On July 7th, 2012 Author Lia Rinaldo

Kick Ass Roasted Potatoes AKA Crispy Potato Roast
Adapted from Smitten Kitchen who adapted from Martha Stewart

3 tablespoons salted or unsalted butter, melted
3 tablespoons extra-virgin olive oil
Coarse salt
1/2 to 1 teaspoon red-pepper flakes
4 pounds russet potatoes, peeled- but see the note below on quantity
4 shallots, peeled- I use about two usually
8 sprigs thyme
Garnishes (optional): Bits of goat cheese, crumbles of bacon and/or bits of crisped pancetta

1. Preheat oven to 375°F. Melt butter in a small bowl, add oil and beat together. Slice potatoes very thinly- can be done with a knife or madoline, but I actually just slice them quickly in a food processor. Martha uses a 9-inch round pie/baking dish, Smitten uses an oval 2-quart casserole dish, I use a standard bread loaf or brownie pan (if there's a larger crowd).

2. Once you have your dish, cover the bottom if the pan with about a tablespoon of the oil and butter mixture and a sprinkle of salt, pepper and hot pepper flakes. You can eyeball the amount of potatoes you will need, as you will be vertically stacking them in loose rows. I often will slice and stack them as I go.

3. 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 1 1/4 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.

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