Crispy Potato Roast

I loved the look of this dish by Martha Stewart, but even better it tastes fantastic. The recipe called for russet potatoes, I just used brushed potatoes. Unless you are a Knife Ninja, you’ll really need a mandoline (one of my key kitchen gadgets) for this, not only to get the potatoes super thin, but so that the slices are consistent. The thinnest setting on my mandoline is 0.75mm, so that is what I used.

crispypotato-3

Ingredients
3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
2kg potatoes, peeled
4 French eschallots, thickly sliced lengthwise
Salt
8 Springs thyme

Making it
Pre-heat oven to 180 degrees fan forced. In a small bowl, combine butter and olive oil. Brush the bottom and sides of a 22cm baking dish with the butter mixture and reserve the rest.

Using a mandoline, slice the potatoes as thinly as possible. Arrange the potato slices in the dish, then wedge the eschallots randomly amongst the potatoes.

Season well, getting some salt in between some of the slices, then brush over the potatoes all the remaining butter mixture.

Bake for an hour and fifteen minutes, then scatter over the springs of thyme, and bake for a further thirty minutes. Fabulous!

9 thoughts on “Crispy Potato Roast

  1. SeattleDee

    Impressive looking dish, but deceptively simple. Perfect! Does this result in a combination of crisp edges and creamy centers (my favorite kind of tater dish)?

    Reply

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