Think about this dish for Easter. It will certainly make quite an impression to your guests. This crispy roasted potato will definitely go well with the baked ham that you're serving. Kudos to Martha Stewart (basic recipe) and SmittenKitchen (goat cheese and crisp pancetta topping) for giving us a wonderful potato dish.
Directions (from www.marthastewart.com)
Garnish with goat cheese and bits of crisped pancetta before serving. It's worth noting that the thinner the slices, the crispier the potatoes will become.
Enjoy!
Crispy Roasted Potatoes
Ingredients
source: http://www.marthastewart.com/336976/crispy-potato-roast
Ingredients
source: http://www.marthastewart.com/336976/crispy-potato-roast
- 3 tablespoons unsalted butter, melted
- 3 tablespoons extra-virgin olive oil
- 4 pounds russet potatoes, peeled
- 4 shallots, thickly sliced lengthwise
- coarse salt
- 1/2 to 1 teaspoon red-pepper flakes (optional)
- 8 sprigs thyme
- Garnishes (optional): Bits of goat cheese, crumbles of bacon and/or bits of crisped pancetta (smittenkitchen.com)
Directions (from www.marthastewart.com)
Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.
Garnish with goat cheese and bits of crisped pancetta before serving. It's worth noting that the thinner the slices, the crispier the potatoes will become.
Enjoy!