Crispy Potato Roast
Ingredients
- 2 tablespoons salted or unsalted butter , melted
- 2 tablespoons extra-virgin olive oil
- Coarse salt
- 1/2 to 1 teaspoon red-pepper flakes (optional)
- 2 pounds potatoes , peeled (smaller diameter potatoes are great, if you can find them)
- 1 leek , washed and thinly sliced
- 8 sprigs thyme
Garnishes (optional):
- Bits of goat cheese , crumbles of bacon and/or bits of crisped pancetta
Instructions
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Preheat oven to 375°F.
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In a small bowl, combine butter and oil. With a sharp knife or mandoline, slice potatoes crosswise very thinly.
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Pick a baking dish that seems the best fit for your slices, pour a tablespoon or so of the butter/oil mixture in the bottom and spread it evenly.
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Sprinkle the oil mixture with a few pinches of coarse salt and red pepper flakes, if using; this will allow you to season both the top and underside of the potatoes. Arrange your potato slices vertically in the dish.
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Slide leek slices between potato wedges, distributing them as evenly as possible. Brush with remaining oil/butter mixture.
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Generously season your dish with salt; go easier on the red pepper flakes, if using. Bake 1 1/4 hours, then arrange thyme sprigs on top and bake until potatoes are cooked through with a crisped top, about 35 minutes more. If casserole seems to brown too fast, cover it with foil to slow it down.
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Add any garnishes, if using, and serve immediately.
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