Potato Roast
I love potatoes. Baked, roasted, covered in cheese and gravy, fried, scalloped, au gratin, mashed, smashed, chips, sticks - basically any way you can prepare a potato, I love it.
Unfortunately my husband and daughter don't share my love of potatoes... seriously, how can you not like a potato!! So I made this recipe for my friend Jenny because she, like most people, likes potatoes. Jon and my daughter just don't know what they are missing.
The recipe for a Potato Roast was part of the most recent Taste of Home Cooking Recipe Swap and it came to me from the blog Prevention RD. I had seen this recipe floating around the blog world and Pinterest, so I was happy when I got it in the swap.
Crispy, herbed potatoes - yes please. And since I served them alongside a roast chicken, I had good, homemade gravy to pour over them. I loved these, and they were even great with some eggs the next morning.
The original recipe called for three pounds of potatoes. Since it was only the two of us, I used three potatoes, and it still made five servings. The recipe below reflects my small changes.
Ingredients
Unfortunately my husband and daughter don't share my love of potatoes... seriously, how can you not like a potato!! So I made this recipe for my friend Jenny because she, like most people, likes potatoes. Jon and my daughter just don't know what they are missing.
The recipe for a Potato Roast was part of the most recent Taste of Home Cooking Recipe Swap and it came to me from the blog Prevention RD. I had seen this recipe floating around the blog world and Pinterest, so I was happy when I got it in the swap.
Crispy, herbed potatoes - yes please. And since I served them alongside a roast chicken, I had good, homemade gravy to pour over them. I loved these, and they were even great with some eggs the next morning.
The original recipe called for three pounds of potatoes. Since it was only the two of us, I used three potatoes, and it still made five servings. The recipe below reflects my small changes.
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 3 Russet Potatoes, sliced thin using a mandoline or food processor
- 2 shallots, cut into rounds
- 1 tsp Kosher salt
- 1 tbsp dried thyme
Directions
- Preheat oven to 400 degrees
- In a cup or bowl, melt the butter in the oil. Pour a small amount in the bottom of a baking dish.
- Arrange the potato slices vertically. Wedge the shallots between the potatoes.
- Pour the rest of the oil/butter mixture over the potatoes.
- Bake uncovered for 45 minutes. Add the thyme and bake another 15-20 minutes. Turn the broiler on high for 5 minutes.
