Crispy Potato Roast
3 tablespoons butter, melted
3 tablespoons extra-virgin olive oil
10 - 12 russet potatoes, peeled
½ teaspoon red pepper flakes (optional)
1 small onion or 4 shallots, peeled and sliced very thin
4 - 6 fresh thyme sprigs
About 3 ounces pancetta, cubed
Preheat oven to 375°F.
Combine the oil and melted butter in a small dish.
Brush a round baking dish (around 9 - 10 inches) with a little of the butter and oil mixture.
Slice the potatoes as thin as possible crosswise.
Arrange potatoes vertically in the baking dish.
Wedge onion or shallot slices throughout potato slices - in about 3 or 4 sections of each potato.
Sprinkle with salt and pepper flakes (use some black pepper if not using red pepper flakes).
Brush with the remaining butter and oil mixture.
Bake for 1 hour and 25 minutes uncovered.
If you find at anytime throughout baking that the potatoes are too dry, a little of the olive oil/butter
from the bottom of the baking dish can be brushed on the slices.
Also, a butter knife can be used to separate some of the slices if there are some sticking
together too much.
While potatoes are baking, brown the pancetta in a small pan.
Remove with a slotted spoon and drain on paper towel.
Remove potatoes from oven.
Add pancetta by scattering around throughout the potatoes.
Lay the thyme sprigs on top of potatoes.
Bake for an additional 35 minutes.
Remove from oven.
Sprinkle on a little more kosher salt.
Sour cream is a great accompaniment to the potatoes.