When I first saw this recipe, I knew I had to make it, soon. It's just too beautiful to pass up!
Crispy Potato Roast
adapted from smitten kitchen
2 tablespoons salted or unsalted butter, melted
2 tablespoons extra-virgin olive oil
1/2 to 1 teaspoon red-pepper flakes
3 pounds russet potatoes, peeled (smaller diameter potatoes are great, if you can find them)
2 shallots, diced
4 cloves of garlic, chopped
Preheat the oven to 375 degrees.
Slice the potatoes using a mandolin into thin slices. If you don't have a mandolin, just use a sharp knife to create the thinnest potato slices you can.
In a small bowl, combine the oil and melted butter. Pour about 1 tbs of the mixture into the bottom of a 1-1.5 quart casserole dish. Sprinkle a little salt, pepper, and red pepper flakes into the dish as well. Then arrange your potato slices vertically around the dish.
Slide the diced shallots and chopped garlic between the slices of potato and all throughout the dish, distributing as evenly as possible. Brush remaining oil/butter mixture and sprinkle with more salt, pepper, and red pepper flakes.
Cover with foil and bake for 1 hour. Remove foil and cook for another 45 minutes, or until potatoes are crispy on top and cooked throughout.
This pretty dish would impress anyone at your Thanksgiving table this year, and is a surprisingly simple side dish to make!