winterybella
Guru
http://www.joyouslydomestic.com/2012/12/crispy-potato-roast.html
Ingredients:
3 tablespoon butter, melted
3tablespoons extra-virgin olive oil
10-12 russet potatoes, peeled
Kosher salt
1 small onion or 4 shallots, peeled and sliced very thin
1/2 teaspoon red pepper flakes (optional)
4-6 fresh thyme sprigs
About 3 ounces pancetta, cubed
Directions"
Preheat oven to 375 degrees
Combine the oil and melted butter in a small dish. Set aside
Brush a round baking dish ( around 9-10 inches) with a little of the butter and oil mixture.
Slice 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 remaining butter and oil mixture.
Bake 1 hour and 25 minutes uncovered. If you find at anytime througout baking that the potatoes are too dry a little of the olive oil/butter from the bottom of the baking dish can be brused 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 the potatoes are baking, brown the pancetta in a small pan. Remove with a slotted spoon and drain on paper towel. Set aside.
'Whenever it suits you" (my own words) sprinkle the pancetta and arrange thyme beautifully on the top and bake for an additional 35 mins.
Whew!!! That was a lot to type. Hats off to the typists in the forum. Anyway this is something I would gladly make. Having the fancy machine for slicing ( can't remember the name) would be great but doing it by hand would work for me. I would also use whatever bacon or ham I have,in place of the pancetta which I gathered was from Italy.