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Tuesday, February 15, 2011

Recipe for Crispy Potato Roast

If you want a “WOW” recipe for company or just for a special evening for yourself, give this recipe a try.  If you don’t have a mandoline, a sharp knife and some patience would be imperative.  Next time, and there definitely will be a next time, I’ll just strip the thyme off the sprigs and sprinkle it around.  It looked pretty placed whole on top but I think the flavor would be enhanced by taking the leaves off the sprigs.  The big change I made from the original recipe was adding in the pancetta-it was a good add!

Makes 10 servings, each approximately 234 calories, 5.4 grams fat, 31 grams carbs, 2.7 grams fiber, 6.8 grams protein, 6 WW Points+

3 TBSP unsalted butter, melted
3 TBSP extra-virgin olive oil
4 pounds russet potatoes, peeled
4 shallots, thickly sliced lengthwise
Kosher salt
1 teaspoon red-pepper flakes
½ cup diced pancetta or bacon
8 sprigs thyme

Preheat oven to 375 degrees.
In a small bowl, combine butter and oil.
Brush bottom of a casserole 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, red-pepper flakes, and pancetta; 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.

I served this for company and everyone loved it, both the presentation and the flavor.

Adapted from a Martha Stewart recipe 

Have you made any Martha recipes?  What’s your favorite?

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