Crispy Potato Roast

Yum yum yum. These potatoes are deliciously crispy and buttery. I couldn't stop eating them.

The only thing I did differently was use garlic instead of shallots. I'm sure it would be good either way.

Crispy Potato Roast
A variation on this recipe from Martha Stewart



3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
4 pounds russet potatoes, peeled
3 garlic cloves, minced
Coarse salt
1/2 to 1 teaspoon red-pepper flakes (optional)
8 sprigs thyme

Preheat oven to 375°F. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking 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 and red-pepper flakes (if using); 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.