Can potatoes be sweet and lovely? I would generally say no, but this recipe definitely makes me say yes! They certainly look so cute all sliced and stacked. This dish would make a great addition to any meal — delicious to eat and pretty to look at.
(And don’t even get me started on the Staub cookware in the photo. Staub is awesome. My favorite.)
Crispy Potato Roast, from Martha Stewart
- 3 tablespoons unsalted butter, melted
- 3 tablespoons extra-virgin olive oil
- 4 pounds russet potatoes, peeled
- 4 shallots, thickly sliced lengthwise
- coarse salt
- 1/2 to 1 teaspoon red-pepper flakes (optional)
- 8 sprigs thyme
1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
2. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.
Note: The thinner the potatoes are cut, the crispier they’ll become in the oven. Keep the slices together as you cut them so that you can arrange them easily in the dish.