Crispy Potato Roast, otherwise known as accordion potatoes!
Crispy Potato Roast
Serves 8
Serves 8
Ingredients:
3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
4 pounds russet potatoes, peeled
4 shallots, thickly sliced lengthwise
You can use salt, red pepper flakes and thyme, I used a Pampered Chef Southwestern seasoning on top of the potatoes.
3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
4 pounds russet potatoes, peeled
4 shallots, thickly sliced lengthwise
You can use salt, red pepper flakes and thyme, I used a Pampered Chef Southwestern seasoning on top of the potatoes.
Directions:
1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise. I used a vegetable slicer...worked wonders and cut my time in half!
1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise. I used a vegetable slicer...worked wonders and cut my time in half!
2. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using) or with the Southwestern Seasoning; brush with remaining butter mixture. Bake 1 1/2 hours.
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