Crispy Potato Roast

Ingredients

1. 3.5 pounds russet potatoes
2. 1 small onion or 4 shallots, peeled and sliced very thin
3. 3 tablespoons unsalted butter, melted
4. 3 tablespoons extra-virgin olive oil
5. Kosher salt
6. ½ teaspoon pepper
7. 4 - 6 fresh thyme sprigs or leaves
8. 3 ounces bacon, cubed

Instructions

• Preheat oven to 375 degrees.
• In a small bowl, combine melted butter and oil.
• Brush bottom of a 9-10 inch baking dish with some butter and oil mixture. Set aside.
• Peel the potatoes. slice each potato very thinly(as thin as possible) crosswise using a sharp knife or mandoline, keeping the potato intact as you proceed.
• * Keep the slices together as you cut them so that you can arrange them easily in the dish.
• Place the potatoes vertically in the prepared baking dish.
• Wedge onion or shallot slices throughout potato slices - in about 3 or 4 sections of each potato.
• Sprinkle with salt and pepper flakes.
• Brush with the remaining butter and oil mixture.
• Bake for 1 hour and 15 minutes uncovered.
• If you find at anytime throughout baking that the potatoes are too dry, a little of the olive oil/butter from the bottom of the baking dish can be brushed on the slices.
• While potatoes are baking, fry bacon over a medium high heat until crisp.
• Remove with a slotted spoon and drain on paper towel. Set aside.
• Remove potatoes from oven.
• Add bacon bits by scattering around throughout the potatoes.
• Lay the thyme sprigs/leaves on top of potatoes.
• Bake for an additional 35 minutes or until potatoes are cooked through with a crisped top.
• If it seems to brown too fast, cover it with foil to slow it down.
• Remove from oven.
• Sprinkle on a little more kosher salt. Serve immediately.

           cakescottage.com

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