Tuesday, April 9, 2013

Crispy Roast Potatoes

I was doing some research for the blog this morning when I accidentally found a picture of these potatoes on another blog.
I researched the recipe and discovered that it was originally from Martha Stewart.

I would make it in a 9" - 10" Cast Iron Skillet or even a Dutch Oven.
Since I don't have the rights to re post the picture, I would suggest that you research the recipe to see how they're made. They're standing up in the skillet and not layered. The tops of the slices become crispy........ pure genius!

Here's a note that I found at the end of the research:
Keep the slices together as you slice them so that they can be arranged easily in the skillet.

3 tablespoons butter, melted
3 tablespoons olive oil
4 pounds potatoes, peeled
4 shallots, thinly sliced
1 teaspoon salt
1 teaspoon crushed red pepper
a pinch paprika
a few springs of thyme, and
a mandoline or a sharp knife
Preheat oven to 375 degrees.
Slice the potatoes on thinnest setting of a mandoline or as thin as you can with a knife. (The thinner the potatoes, the crispier they will bake up.) You can prevent them from browning by putting them in a bowl of water as you slice.
Combine the butter and olive oil in a small bowl. Brush the olive oil mixture on the inside of a cast iron skillet or other heavy baking dish. Arrange the potato slices in the skillet as you like. Wedge slices of shallot between slices of potato. Sprinkle with salt, crushed red pepper, and a pinch of paprika. Bake for 75 minutes. Arrange a few sprigs of thyme on top of the potatoes and bake for another 35 minutes, or until the potatoes are crispy on top. Serve.

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