Crispy Potatoes

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Crispy Potatoes. These were so good, the top was like potato chips while the inside was like a mashed potato. Distraction worked for me in this instance, forgetting about them in the oven the top got really crispy. They are sort of like the Muffin Tin Potato Gratins I made a while back that were also a big hit and everyone loved those as well. Both recipes by Martha Stewart Everyday Food.

 



Crispy Potatoes
adapted by There's Always Thyme to Cook Source: Everyday Food, December 2009
Printable Recipe
2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
5 large russet potatoes, peeled and sliced very thinly with a mandoline or a knife
2 large shallots, thickly sliced
salt and pepper, to taste
1 teaspoon red-pepper flakes, more or less (optional)
1 teaspoon dried thyme

Preheat oven to 375 degrees. 
In a small bowl, combine the butter and oil. Brush bottom of a 9-inch round or oval baking dish with some of the butter mixture.

Arrange the potato slices together vertically in the dish. Wedge shallots in between some of the slices. Sprinkle with salt, pepper, thyme and the red-pepper flakes (if using); brush with the rest of the butter mixture. Bake 1 1/2-2 hours, until potatoes are cooked through with a crisp, browned top.
Note:
The thinner you slice the potatoes, the crispier they'll become in the oven. 

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Joining  Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.