Crispy Roast Potatoes

Crispy Roast Potatoes

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.

Crispy Roast PotatoesIt’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!

Crispy Roast PotatoesWhen 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. :)

Crispy Roast PotatoesDark 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. :)


Crispy Roast PotatoesYou can use just plain butter, I mixed in some garlic butter I had. Then I sliced the potatoes using a mandoline.

Crispy Roast PotatoesI 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.

Crispy Roast PotatoesI 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.

Crispy Roast PotatoesThen arrange the slices on top, insert the shallots, brush with remaining butter and season.

Crispy Roast PotatoesI will be making these again! Thanks for the great recipe Susan. Be sure to check out all the recipes in today’s reveal below!

5.0 from 5 reviews
Crispy Roast Potatoes
Category: dinner, side
Servings: 8
  • 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
  1. Preheat oven to 375 degrees.
  2. In a small bowl, combine melted butter and oil. Brush bottom of a casserole dish with some butter mixture.
  3. Cut the ends off the potatoes and set aside. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
  4. Fill bottom of casserole with the cut ends, then arrange potato slices vertically on top. Wedge the shallots throughout the potatoes.
  5. Sprinkle with seasoning of choice and brush with remaining butter mixture.
  6. Bake 1¼ hours. If potatoes an shallots are getting too brown, tent with foil and bake another 15-20 minutes more, or until tender.
Nutrition Information
Serving size:  Calories: 255 Fat: 9.6 g Saturated fat: 3.5 g Unsaturated fat: 5.8 g Carbohydrates: 40.7 g Sugar: 1.5 g Fiber: 3.1 g Protein: 4.8 g Cholesterol: 11.4 mg


  1. says

    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. :)

  2. says

    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!

  3. says

    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.

  4. says

    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.

  5. Donna says

    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!

  6. says

    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).

  7. Marco says

    Hi, Amanda! New to the website – looks great and am excited about the crispy potatoes. What does “family friendly” recipes mean though?

  8. Mary Reinacher says

    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

    • Amanda Formaro says

      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!

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