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Crispy Roast Potatoes
Servings:
8
Author:
Amanda Formaro
Ingredients
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.