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 delicious crispy roast potatoes dish, while it might take a few more minutes to prepare, is definitely impressive and will not go unnoticed. Similar to our Hasselback Potatoes, this potato recipe will be a hit with the family!
Crispy Roast Potatoes
These crispy roast potatoes make the perfect side dish to just about any dinner! I found this Crispy Potato Roast on Susan’s blog, Eat Little, Eat Big and knew I wanted to give it a shot myself- it looked too good to pass up.
All in all, these crispy roast potatoes came out marvelous! They are even awesome the next day. Pop some in the microwave for 30 seconds or 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.
Ingredients for 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
Helpful Kitchen Tools
How To Make Crispy Roast Potatoes
FIND THE FULL PRINTABLE VERSION AT THE END OF THIS POST
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 crispy roast potatoes again, that’s for sure! Thanks for the great recipe Susan.
Check out more side dish recipes below…
- Crockpot Corn On The Cob
- Bacon Topped Three Cheese Potatoes
- Homemade Stuffing
- Parmesan Crusted Asparagus Fries
- Homemade Onion Rings and Dipping Sauce
- Fried Cabbage
- Roasted Carrots
- Glazed Carrots
This post was originally published on this blog on February 6, 2012.
Crispy Roast Potatoes
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 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
Instructions
- 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.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It's important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
- 8 Ounces Isn’t Always 1 Cup - January 23, 2026
- Marinara Sauce - January 6, 2026
- Gingerbread Martini - December 18, 2025
Brenda BABB says
great potatoes will make them again and again and again…..
Katie says
Hello, I’m so excited to try this! I am confused on how long to cook for though? What does 11/4 mean?
Amanda Formaro says
1 and 1/4
Helen Fairlie says
Hi Amanda I wondered if I can prepare these in advance without the potatoes going brown, perhaps part cooking initially ? they look just lovely, and would like to cook them for friends, but I like prepping as much as possible :)
Amanda Formaro says
You could slice the potatoes and cover them (by about an inch). it slows down the browning process considerably!
Man. Mama says
Excellent, followed the recipe exactly.
Amanda Formaro says
Yay, thank you! :) So glad you liked them :)
Lori Lawrence says
This recipe is the base to what I made, which I thank you for your recipe it really inspired me.. first I used my Apple peeler, corer slicer, which made thicker slices. And I cut the core lenghtwise and placed in the bottom of my loaf pan, I chose to use a loaf pan because I was only doing 2 baking potatoes, and I put olive oil in bowl and swished my potatoes in and placed on top off the cores, anyway I didn’t have shallots, but I had onion and fresh garlic I sliced them up and placed both onion and garlic between each slice of potatoes. Poured melted butter over the potatoes and seasoned with Paprika, seasoning salt, garlic salt and pepper.. OMGoodness this was the best ! My Mark absolutely loved it, which is unusual, he said I could make that anytime.. and I agree..so thank you for sharing your recipe! God Bless
Amanda Formaro says
How wonderful Lori, that sounds delicious!!
Deeps @ Naughty Curry says
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 :)
Jess says
Ooooh, this is so easy yet looks so impressive! I’m excited to try it!
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!
Maria says
These would go great with any meal!
Margaret says
Besides looking beautiful they sound delicious.
Kristin says
Wow…these look so good! I can’t believe how easy it is! I’m going to have to make these soon!
Marco says
Hi, Amanda! New to the website – looks great and am excited about the crispy potatoes. What does “family friendly” recipes mean though?
Amanda Formaro says
It simply means that I make recipes that most average families will enjoy. No crazy exotic ingredients :)
online parenting class says
yummy!:D
Kim Bee says
Perfection, absolute perfection. Really loving that white dish too.
Susie Bee on Maui says
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!
Avanika (Yumsilicious Bakes) says
I love potatoes too. Jacket potatoes are the one reason I’ve gained so much weight! I love that dish, it’s so pretty :)
Rhonda 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).
Jennifer Sikora says
I have wanted to make these forever and I just have not done it. They look awesome! Thanks for sharing.
Katherine Martinelli says
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 :-)
Sarah K. @ The Pajama Chef says
looks delicious, amanda! and i love your new pan. :)