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? 😉
…Good answer!
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
Directions:
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!
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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!
this is so pretty! Great photos!
This looks SO good! I love the way all the potatoes are sliced!
It’s just so pretty! And I would totally mob on that if I saw it on a dinner table…lol
Have fun in the Chi this weekend! I sorta wish I was getting a relaxed weekend here and could meet up. 🙁 And sadly it looks like rain for ya, but I’ll cross my fingers it isn’t so bad… 🙂
You’re just too cute for your own good 🙂
Is it weird that I just want to reach in and grab a row of those potato slices and jam them in my mouth?
Author
I hope that you help yourself 🙂
You are right, this is a perfect holiday side dish. It is stunning, yet the ingredient list is simple. Beautiful!
Dude, I am so not a potato person but this is truly crave-worthy. Love the presentation! I’m in the market for a new mandoline – do you love yours?
Author
I do! It does the basics but its held up well!
This potato dish is really beautiful, Nicole! It reminds me of hasselback potatoes, which is something I’ve been dying to make for a long time now…bookmarking!
Do you bake this uncovered? I’m assuming uncovered. You know, to get the crispiness.
People tell me that I look young a lot too, but I think it’s just because I still get acne and I look awkward and out of place all the time . . . kinda like a teenager. I still get carded all.the.time. which is a big deal here because the drinking age is only 19 and usually people stop getting carded at around 21 or 22.
Author
Hehe…I hear you! I’m only NOT carded if I’m with hubby who looks older than he is. And yep, uncovered it bakes away.
I seriously LOVE the presentation here. Stunning!!
These are beautiful! Definitely worthy of a holiday table for sure! Have fun in Chicago!!
Oh yum. These look absolutely perfect. Crispy and delicious – and beautiful, too!
Gorgeous dish!
Glad class went well!!! Hope today goes just as well!
Have a great trip to Chicago!
I love the photos! I can’t wait to give this a try!
These look absolutely amazing! I’m definitely going to try them for a dinner party this weekend!
I need to get a mandoline. This looks so pretty and would be perfect to bring to a holiday dinner!
Have fun in Chicago!
Beautiful! Have fun today!
Ooo my husband would love this!! It looks amazing.
LOVE this presentation! I may give it a whirl with sweet potatoes and regular. I wonder what it would look like if I alternated them…
Author
LOVE that idea…YUM!
Hi Nicole. Geez, if I could reach through the screen with a fork, I would. Have a great time in Chicago!!
wow! that is beautiful!
Love this and also love Kelsey’s idea to use sweet potatoes. Could this be the new sweet potato casserole? <3
Author
…guess we’ll see 😉 I love that idea, too…sounds even MORE perfect for T-day.
10 star dish! It’s so pretty Nicole. I’d be impressed if that was served at my thanksgiving!
Author
10 stars, huh!? 😉 Thanks!!
That looks SO delicious! I love it 🙂
and it looks really pretty too! I would never have the patience to arrange it like that 🙂
Author
Took 1 minute, I promise!
Beautiful picture! Last week I made the salt and vinegar potatoes with rosemary and they were awesome. Definitely adding this one to the recipes-to-make folder.
Author
Glad you liked them…hubby’s been requesting them again. 🙂
This dish looks incredible! The recipe sounds scrumptious. I love potatoes so I will definitely be trying this one soon.
Author
Thanks, Russell! Hope you like the recipe!
First, that looks amazing.
Second, you will definitely appreciate looking young one day, trust me. I know this because I look old.
Author
Leah! You do not look old…I hope you’re kidding!!!
I need to get a mandolin… I feel that I’m seriously missing out on something. Those look so good that my youngest may actually eat them (she hates potatoes).
Author
Worth the small investment, for sure!
Looks delish! Just wondering…recipe asks for peeled potatoes but the pic looks like unpeeled. Does it matter? I prefer skin on.
Author
Stacey, I need to change that – they are unpeeled. 🙂 Thanks for letting me know!
This looks so yummy!! I just might be adding this to the weeks menu!
This looks wonderful. I am going to make it, but I will be adding some garlic and oregano to the dish.
I will have to try this sooo pretty!
Tried these tonight for Memorial Day get together – they were excellent!! Big hit! I did a little different set up – I put all the potatoes, shallots, and oil and butter mixture in a big mixing bowl and tossed it all together so that the shallots were evenly spread through and the butter oil mixture was spread around well, then I salted them, mixed some more, them set them up in the baking dish.
I did use more butter and oil than the recipe calls for by double – the second full batch I poured over as I took it out if the over for serving – it made them just perfect!!
Thanks for posting!!!!
Author
Yum! Love the changes, Sandy! Glad it was a hit! 🙂
do you cover with foil part of the time then take it off or uncovered the whole time
Author
Uncovered the whole time 🙂
Do you rinse the potatoes?
these sound amazing. Thanks for putting up this recipe. Simon