This is one of those recipes that left me thinking, “Why didn’t I think of that?!” I mean, what’s more impressive than taking the bore of a humble spud, America’s favorite veggie, and making it into a stunning side?
But I didn’t think to thinly slice potatoes into chip form and bake them to a crispy perfection…I’m just so glad Stumble Upon turned up yet another fabulous idea and recipe for me. Oh, you’re not on Stumble Upon? Your loss.
Beware: Stumble Upon is highly, highly addictive.
With the holidays just around the corner, I can’t help but think of dishes that are candy to the eye. I would be honored to serve this side at my Thanksgiving or other holiday meal. The visual appeal is 5-star, don’t you think? 😉
Crispy Potato Roast slightly adapted from Fish Food
2 Tbsp unsalted butter, melted
2 Tbsp extra-virgin olive oil
3 lbs russet potatoes
4 shallots, thickly sliced lengthwise
1 tsp coarse sea salt
8 sprigs thyme
Preheat oven to 375 F. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a mandoline or food processor, slice potatoes very thinly crosswise.
Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and brush with remaining butter mixture. Bake 1 hour and 15 minutes. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more. Yield: 8 servings.
Nutrition Information (per serving): 175 calories; 6.1 g. fat; 0 mg. cholesterol; 288 mg. sodium; 31.1 g. carbohydrate; 3.6 g. fiber; 4.8 g. protein
Result: Tender and crispy potato slices seasoned with salt, pepper, thyme, and a small amount of olive oil and butter. Though this bakes for quite some time, it was very simple to make and requires very few ingredients. While a mandoline is helpful, this can certainly be done with a great knife and some patience 🙂 Enjoy![/print_this]
Class last night was…awesome. I loved getting back into the classroom, and a packed one at that! When I walked into the building, I asked if there was a copier I could use and the person at the front desk sent me to the one for students that you had to pay for. I had to go back and ask for the copier for faculty and he was so embarrassed. He was like, “I thought you were a student!!!” Yeah, I look young…I know, I know. And someday I’ll appreciate that, right? Well, that’s what I keep hearing, anyways.
Today is Medical Nutrition Therapy and Nutrition Care Process – FOUR HOURS of lecture, and then off to Chicago! Can’t wait!
See you in the Windy City!