Crispy Potato Roast

 

Recipe adapted from Smitten Kitchen

 

 

Ingredients

• 4 pounds Yukon Gold Potatoes
• 1 small yellow onion, thinly sliced
• 3 tablespoons canola oil, divided
• 3 tablespoons extra-virgin olive oil, divided
• 2 ½ teaspoons kosher salt, divided
• ½ teaspoon black pepper
• 8 sprigs fresh thyme

 
Directions

1. Preheat the oven to 375 degrees. Thinly slice the potatoes in a food processor, using the thickest blade disk (you could also use a mandolin or slice these by hand – but a food processor does the work in minutes).
2. Pour 1 tablespoon of canola oil, 1 tablespoon of olive oil, and ½ teaspoon of kosher salt into an 13 x 9-inch baking dish. Roll the oil around to coat the bottom of the dish. Arrange the potatoes in the dish, forming about three rows of sliced potatoes. Tuck the thinly sliced onions in between the potato slices, distributing them evenly across the dish. Whisk together the remaining oil, salt, and pepper and drizzle over the top of the potatoes.
3. Bake for 1 hour, or until potatoes are tender when pierced with a fork. Remove from the oven and arrange the thyme sprigs on top of the potatoes. Bake for an additional 25 minutes, or until the top is brown and crispy. Remove the thyme sprigs from the potatoes and serve. Serves 8.

Print this post