This is one of those recipes that left me thinking, “Why didn’t I think of that?!” I mean, I never had roast potatoes like this before. There are four words that immediately come to mind in order to describe this unique dish: scrumptious, delicious, and aesthetically pleasing.
I about died when I saw this recipe on Martha Stewart’s website. I am a huge potato fanatic and these just looked stunning! I altered a couple of things in her recipe, but followed her technique and concept.
I used some bacon and Parmesan cheese in my version.
The key to this recipe is getting the potato slices as thin as you can, so prepping the potatoes takes a little time. Also, patience is a must as this dish bakes for about two hours total. (It’s totally worth it – trust me!)
Crispy Potato Roast
Note: I cut this recipe in half but this is the original version 8 servings
PREP: 25 MINS TOTAL TIME: 2 HOURS 15 MINS SERVINGS: 8
INGREDIENTS
3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
4 pounds potatoes, peeled (I use in shell)
3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
Kosher salt
½ teaspoon pepper
1 teaspoon Italian spices
3 ounces bacon, cubed
3 tablespoons grated Parmesan cheese
DIRECTIONS
- Preheat oven to 400 degrees.
- In a small bowl mix the butter, oil, salt, pepper and Italian seasoning, mix well reserve.
- With a sharp knife or mandoline, slice potatoes very thinly
- Arrange potato slices vertically in a round 9-inch baking dish
pour over potatoes butter mixture - Bake 45 minutes.
- While potatoes are baking, fry bacon over a medium high heat until crisp.
- Remove with a slotted spoon and drain on paper towel. Set aside.
- Remove potatoes from oven.
- Add bacon and Parmesan.
- Bake again 25 minutes or until potatoes are cooked through with a crisped top.
- If it seems to brown too fast, cover it with foil to slow it down.
COOK’S NOTES
The thinner the potatoes are cut, the crispier they’ll become in the oven. Keep the
slices together as you cut them so that you can arrange them easily in the dish.
Recipe adapted from: Marthastewart.com
