Crispy Roast Potatoes

I was really attracted to this dish. I think it’s the photo! I promised myself that I would make this one day and the opportunity came yesterday when we were having pan-fried merluza.

Hubby said he wanted to eat the fish with boiled potatoes but I instantly thought of these roasted potatoes and told him that I had something else in mind.

So, this is how it turned out when I made it:

It wasn’t perfect, but I’ll keep tweaking until I get it exactly the way I want it.

Serves 8
Preparation Time: 25 minutes
Total Time: 2 1/4 hours

INGREDIENTS

1 kg russet potatoes, peeled
1 tablespoon unsalted butter, melted
1 tablespoon extra-virgin olive oil
1/2 medium-sized onion, sliced in thin wedges lengthwise
Salt
1/2 to 1 teaspoon red-pepper flakes (optional)
8 sprigs thyme

DIRECTIONS

Preheat oven to 190 degrees Celsius. In a small bowl, combine butter and oil. Brush the bottom of a round 9-inch baking dish with some butter mixture. I used my round Pyrex dish and it went to the table from the oven. With a sharp knife or using a mandolin, slice the potatoes very thinly crosswise.

This amount of potatoes fit just nicely into my Pyrex dish. Arrange potato slices vertically in dish then insert the onion wedges evenly throughout. Sprinkle with salt and red-pepper flakes (if using). Brush with the remaining butter mixture.

Roast in the oven for 1 1/4 hours. Remove, add thyme sprigs ( I didn’t have any so I sprinkled dried thyme – but it didn’t have the same effect  

Continue roasting until the potatoes are cooked through with a crisp top, about 35 minutes more.

http://thebittenword.typepad.com/thebittenword/2010/01/crispy-potato-roast.html#more