Here’s a short quiz to determine if you should attempt this recipe.
Clearly, a mandoline is key to this recipe. It’s the easiest way to get thin, uniform slices of potato. We’re going to turn those slices into an addictive, potato chip like roast thanks to the genius of Deb at Smitten Kitchen.
A little slicing, a little oiling and seasoning of the potatoes (both sides) and then a little baking. Simple and delicious.
The only tweak I’m going to suggest (because it’s hard to improve on perfection) is to use individual ramekins or crocks. 1) They’re cuter so you win instant presentation points. 2) There’s more surface area for your potatoes to rub up on, which means even more crispy bits. 3) They’ll keep you from overeating. The one potato you stuff in there will be plenty. I’m warning you. These things are like Pringles on crack.
Crispy Potato Roast
Ever so slightly modified from Smitten Kitchen
2 large russet or yukon gold potatoes
1 large shallot
2 Tbsp butter, melted
2 Tbsp olive oil
Coarse salt
¼ to ½ tsp red-pepper flakes (optional)
¼ to ½ tsp dried thyme
Preheat the oven to 375 degrees. Peel and wash the potatoes. Use the mandolin to thinly slice them. Peel the shallot and thinly slice it. (I use a knife for this because my mandoline is not the nicest.)
Melt the butter in a small bowl and combine with the olive oil. Pour a tablespoon of the butter mixture into each ramekin and spread it evenly, using a brush to lightly coat the sides. Season with salt and half the red pepper and thyme.
Arrange the potato slices vertically and slip the shallot slivers between the potato slices, distributing them as evenly as possible. Brush with the remaining butter mixture and season with salt and remaining pepper and thyme.
Bake for 1 hour and 55 minutes, checking periodically. If the potatoes are browning too fast, cover with foil and continue baking.
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