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

• 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.
  

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