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I am always looking for tasty potato recipes. Russets, Yukon Gold, baby reds, really doesn’t matter. If it’s a potato, I love it. So often the potato, or any side dish for that matter, is underrated and overlooked. Well this lovely dish, while it might take a few more minutes to prepare, is definitely impressive and will not go unnoticed.
It’s time again for The Secret Recipe Club. My assignment this month was Susan’s blog, Eat Little, Eat Big. I am so jealous! Susan lives in Maui, Hawaii, a paradise I would love to visit one day! She has quite a few recipes I’d like to try, including this Greek Chicken with Tzatziki, these Light Pumpkin Cheesecake Parfaits and the Crunchy Oven Baked Fish Sticks. The recipe I chose what this Crispy Potato Roast and I’m so glad I did!
When I made this dish I had an urgent matter I had to attend to and had to call someone at home to turn off the oven while I was gone. So the shallots burnt a bit, but that’s not the fault of the recipe itself. I wasn’t able to be there myself to watch it. So the shallots were a bit overdone and the potatoes a bit crispier than I intended. Totally my fault! That’s also the reason that my pictures are a little dark as I ran out of daylight!
This was a great recipe to show off my new pretty white dish with! I bought it a few weeks ago and just love all of its sexy curves. :)
Dark pictures or not, these taste marvelous! They are even awesome the next day. Pop some in the microwave for 30 seconds of so and enjoy. Totally delicious and tender. I only made minor changes. I had a little bit of homemade garlic butter left in the fridge, so I worked that in. I also changed the seasoning. Other than that, the recipe is the same. :)
You can use just plain butter, I mixed in some garlic butter I had. Then I sliced the potatoes using a mandoline.
I kept the potato slices together by placing them in a bowl until I was done with all of them. Brush the bottom of the casserole with a little of the melted butter.
I took the ends of the potatoes and lined the bottom. Because my dish was very deep, I chose to stack some of the potato slices to raise the height a bit.
Then arrange the slices on top, insert the shallots, brush with remaining butter and season.
I will be making these again! Thanks for the great recipe Susan. Be sure to check out all the recipes in today’s reveal below!
| Crispy Roast Potatoes |
- 1 tablespoon garlic butter, melted
- 2 tablespoons unsalted butter, melted
- 3 tablespoons extra-virgin olive oil
- 4 pounds russet potatoes, peeled
- 4 shallots, thickly sliced lengthwise
- Kosher salt
- Seasoning of choice
- Preheat oven to 375 degrees.
- In a small bowl, combine melted butter and oil. Brush bottom of a casserole dish with some butter mixture.
- Cut the ends off the potatoes and set aside. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
- Fill bottom of casserole with the cut ends, then arrange potato slices vertically on top. Wedge the shallots throughout the potatoes.
- Sprinkle with seasoning of choice and brush with remaining butter mixture.
- Bake 1 1/4 hours. If potatoes an shallots are getting too brown, tent with foil and bake another 15-20 minutes more, or until tender.
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Wow, those potatoes look beautiful – what presentation! I imagine they taste as good as they look.
I have seen this recipe, coveted this recipe and need to make this recipe. Great choice.
If you haven’t already, I’d love for you to check out my SRC entry: Crunchy Fudgy Heart Bites
Lisa~~
Cook Lisa Cook
LOVE the way these look! Nice pick for SRC.
These potatoes look AMAZING! I just got a mandoline, so I definitely need to try them out! :)
This looks so super cool, fantastic and impressive.
That looks amazing! We’re potato lovers here too. And your new dish is super cute. I bet any meal would look great in it!
yummy! These look and sound perfect for any day.
I love how these are lined up in rows. They make such an interesting presentation. Easy for serving them, too. Anxious to try this.
Wow…stunning! I think I may try these out, the pan sure makes them even more beautiful!
I am always trying to look for ways to get crispy roasted potatoes. This looks awesome. By the way, I also grew up on Maui, so if you ever do get there and want tips on the best things to eat, ask away.
That’s a fantastic one, you could pass that to me, my kids will love you :), looks so cute…, Enjoying SRC very much, thanks to you dear….
These look gorgeous…and delicious. Thanks for sharing with the SRC. ~Camilla
Oh my… I’m such a sucker for crispy potato bits, so I as soon as I saw all those gorgeous golden crispy edges in the photo, I knew this was going to be my kind of recipe. Must try this out soon. Very soon. Like… tomorrow. :)
Yum! I’ve always wanted to try these crispy potatoes – I’ll definitely have to give this recipe a go.
LOVE the curvy dish! And I really must make these potatoes! Maybe even tomorrow!
Those potatoes turned out gorgeous! What a wonderful side to make when company comes over.
Wow, I can just imagine the crispy tops of these potatoes–I would love the burnt bits-my fave! :) This dish looks amazing, along with the dish it’s in. I totally saved that to my Amazon wish list!
Stunning – I can imagine that although this takes a bit of time it is not actually that difficult. If you had someone to chat to and a cup of tea, it would be a pleasure to make such a beautiful dish.
I could have sworn I left a comment on this post but maybe it got lost. I saved the address because I was determined to make these crispy potatoes. I wasn’t disapointed! Delicious.
Fabulous fare and this looks as if it will have a long-standing love affair with many grilled meats and fish in this house! Question:..Do I need to use russet potatoes to succeed with your recipe..or could I use a firm (“charlotte” here in France)..or even the violet ones?..Alternating “columns” of sweet potatoe, white and violet ones would be visually amazing I’m betting!
looks delicious, amanda! and i love your new pan. :)
Amanda I am right there with you on the potato love! I love them any which way – and I know I will love these! My husband even loves burnt onions (no joke) so he’d like it if I overdid them :-)
I have wanted to make these forever and I just have not done it. They look awesome! Thanks for sharing.
First off, I’m oozing with jealousy over your wave casserole. I’ve been eyeballing that baby for awhile. Potatoes are my go to starch, with pasta next…maybe tied? Anywho, love the recipe and presentation (personally I like a little oven roasted char).
I love potatoes too. Jacket potatoes are the one reason I’ve gained so much weight! I love that dish, it’s so pretty :)
Amanda-great job with the potatoes! I love your white dish too.
Thanks for all the hard work to make this monthly event such a success!
Perfection, absolute perfection. Really loving that white dish too.
yummy!:D
Hi, Amanda! New to the website – looks great and am excited about the crispy potatoes. What does “family friendly” recipes mean though?
It simply means that I make recipes that most average families will enjoy. No crazy exotic ingredients :)
Wow…these look so good! I can’t believe how easy it is! I’m going to have to make these soon!
Besides looking beautiful they sound delicious.
These would go great with any meal!
Made these Crispy Roasted Potatoes on Sunday along with your Best Tasting Meatloaf Ever and a greenbean casserole for a family Valentine’s Day party. Everyone from the 3 year old the the 65 year old loved it all. Thanks for all your help and inspiration in my kitchen. M
Thanks so much Mary! I LOVE those potatoes, they are even awesome heated up as leftovers. I’ve had them in the morning with eggs :) So glad you like the meatloaf too!
Ooooh, this is so easy yet looks so impressive! I’m excited to try it!
wow! they remind me of the crispy potato i ate in an amusement park long back, only those were twirled over a stick. looks amazing! i have to try thse now :)