Crispy Potato Roast

Ingredients
3 tablespoons butter, melted
3 tablespoons olive oil
4 pounds potatoes, scrubbed and thinly sliced with knife or mandoline
4 shallots, minced
Salt and freshly ground black pepper
8 sprigs thyme

Instructions
1. Heat oven to 375*F.  In large bowl combine butter, oil, potatoes and shallots.  Toss well to coat potato slices, separating any that have stuck together.  Season well with salt and pepper. 

2. Select a baking dish that will hold all of the potato slices.  (My baking dish is around 9x5, but a different size might work better depending on the size of your potatoes.) 

3. Working a few slices at a time, arrange potatoes vertically in dish, making sure to get shallot pieces in between potato slices.  Once dish is full, spread remaining oil-butter mixture over potatoes. 

4. Bake 75 minutes then arrange thyme sprigs on top of potatoes and bake until potatoes are cooked through with crisped top, about 35 minutes more.  If potatoes brown too fast, cover with foil. 

Comments
This recipe is from Smitten Kitchen and it sure is pretty!  (Her’s is much prettier than mine.)  The potato slices on the edges get all nice and crispy while the ones in the middle are soft and tender.  The shallots and thyme give the potatoes great flavor and these were pretty scrumptious.  We did reach the consensus that we all prefer Mini Pommes Anna when it comes to dishes involving thinly sliced potatoes.  So expect some future experimentation with that dish in the coming months while potatoes are in season here!

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