December 31, 2012

Crispy Potato Roast

 
I about died when I saw a version of this recipe on Martha Stewart's website.  I am a huge potato fanatic and these just looked stunning!  I altered a couple of things in her recipe, but followed her technique and concept.

I used some pancetta in my version.  Bacon may work fine, too.

The key to this recipe is getting the potato slices as thin as you can, so prepping the potatoes takes a little time.  Also, patience is a must as this dish bakes for about two hours total. (It's totally worth it - trust me!)


This is a dish that is super impressive-looking and would really wow at a dinner party!

For nutritional value information, you can visit my post of this recipe on My Recipe Magic.  Click on the "Nutrition" tab at the top of the post there.



Ingredients:

3 tablespoons butter, melted
3 tablespoons 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 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. Set aside.



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.  Serve immediately.  Sour cream is a great accompaniment to the potatoes.

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83 comments:

  1. AWESOME...WILL TRY THIS WITH MY POTATO LOVING FAMILY,,,THANK YOU :)

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    1. I hope your gang greatly enjoys it! It is fabulous with a little chive sour cream on top! Thanks for stopping by!

      From one potato-loving family to another!
      Angela

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    2. how do I print just the recipe part, without all the directions/pictures?

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    3. Once you click the PRINT FRIENDLY button, it should give you a box to check at the top of the page that says REMOVE IMAGES. That will take out the images. Then, you can choose what to print from there by hovering over any section of the post that you don't want to include. :)

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  2. This earthy vegetable makes the best tasting and gorgeous dishes! Cannot wait to make it..I wonder if a mandeline would slice too thin.

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    1. Hi, Linda. I actually found that my mandolin slicer (an inexpensive one) just wasn't thin enough. But, I know that good-quality ones can get veggies very thin. So, maybe yours will be perfect! :) Thanks for stopping by!

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    2. I would use my Apple Peeler Corer Slicer from Pampered Chef. I believe there are other companies that make this kitchen tool as well. Well worth the investment!

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  3. maybe some grated cheese sprinkled over top.

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  4. I love the look of these and they would make any plan old meal look like it was fit for a King,...can't wait to try these. What a great idea, thanks so much for sharing. I can't wait to be Queen for the day.

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    1. They are indeed very "fancy" looking, "Queen Marylin!" You'll have to let us know if you try them! Thanks for stopping by! :)

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  5. Looks amazing. Can't wait to try them. Thanks for sharing.

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    1. Hi there. Thanks for stoppung by! I'm a email follower of your blog - always excited to check out your posts!

      Hope you enjoy this recipe if you try it! It is pretty darn tasty!

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  6. Replies
    1. Thank you, Lawonia. And, thank you for stopping by! :)

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  7. WOW...this is amazing! One to try and soon!

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    1. Hi there, Lisa. I hope you enjoy the recipe. Keep us updated on your results if you try it! Blessings!
      Angela

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  8. What about adding sweet potatoes? Bacon and sweet potatoes together is awesome!

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    1. Hi, Paula. I just recently picked up some sweet potatoes to try the exact thing you mentioned. I am a huge sweet potato lover, so I plan on trying this recipe with them. I'll be sure to blog about it if it's a success!
      Thanks for stopping by and posting!
      Angela

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  9. What a beautiful dish!! I may have to try this during the holidays. What a presentation!

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    1. Thank you! It would be lovely at the holidays! :)

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  10. This looks and sounds great but there is just my husband and I. Would the cooking time be the same if only making 2 or 3 potatoes? Can you reheat the leftover by coving with foil?

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    1. I have made these in small, individual ramekin dishes using shaved ham as the topping instead of pancetta or bacon. The cooking time is about the same actually. I have had leftovers and have saved them. Yes, reheating using foil works best. I just wrapped up the leftovers by removing them from the baking pan, placing them inside a foil packets and then reheated them right in the foil the following day in the oven. They were still super delicious! Thank you for your question and for stopping by!

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  11. Looks delicious have you tried baking it with the pancetta or bacon on top instead of cooking it on the side. Granted it wouldn't be as crispy but the potatoes would probably carry more flavor no?

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    1. Hi, Nick. I have not tried it that way, but I don't see why it wouldn't work since the cooking time is long enough to ensure that the meat be fully cooked. Sounds like a great idea. I'll have to try it next time! :) Thanks!

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  12. I've been making a dish similar to this for a while. I like to slip thinly sliced garlic and bay leaves in between the potato slices. Also try this using sweet potatoes (either white or red) you can even mix regular and sweet potatoes, again using bay leaves and some salt and pepper. There is something really amazing about the aroma of bay leaves that I just can't get enough of.

    I'm thinking that this would make an amazing scallopped potato dish too. Add a bechamel sauce and some grated cheese on top.

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  13. Hi, Michael. Love all of your suggestions and ideas! I have been wanting to try this with sweet potatoes and plan to do so once the temps lower a bit and I'm willing to have my oven on for a couple of hours to make this again! :) Thanks for taking time to comment!

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  14. I AM IRISH AND THIS PLEASES ME GREATLY

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  15. How many people is this recipe designed to serve?

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  16. can i omit the butter and use only oil i'm not a butter lover

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    1. I believe that would work fine. The butter, I think, is there more for flavor. You should still get the crispness using just olive oil. :)

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  17. If you want a great variation, I have had this prepared "german potato salad style" and poured basically a hot bacon dressing over the top. Amazing and classy

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  18. This looks so delicious! I am definitely gonna try this recipe :-)

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  19. This looks absolutely delicious! Thank you so much for sharing!

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  20. It's a cold November afternoon and i'm having my boyfriend's parents over for dinner this evening. This dish is PERFECT for a day like today and I know they will love it! Thanks for sharing such a creative and good-lookin' dish!

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    1. Hi, Michelle! I hope it's a success for you! :)

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  21. Hi, this looks absolutely gorgeous, hope to try it the minute i have my new oven. Theres just one thing- being a muslum, we dont have bacon, what alternative do u suggest? Would chicken cubes do instead?

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    1. Hello, Sadia. This can be made totally meat-free if you prefer. I probably wouldn't add chicken unless it was added at the very end. This dish has a long cooking time, so I'm sure the chicken would dry out. I have made this meat-free, but added additional herbs or even a sprinkling of Parmesan cheese right at the end. Hope you enjoy!

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  22. This looks amazing. Any news on how it turned out using sweet potatoes?

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    1. Hi, Krista. I did try it with sweet potatoes ... but it burned from the sugars in the sauce I used. I am planning to try it again, but this time I won't add the spiced brown sugar glaze that I used until towards the end. If it's a success, I will be posting the recipe here on the blog soon. :)

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  23. Hi! THis looks awesome. I can't wait to try it. But, why a 2 hour bake time?

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    1. For the potatoes to cook through and also get crispy around the edges and on the bottom a bit, you'll need that long of a cook time. Yes, it's a lot of time, but totally worth it! :)

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  24. Can you make this in a crock pot at all?

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    1. I'm not sure. I have never tired it. I don't think the potatoes would get as crispy, but you can always try it and see how it goes. :)

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  25. I was making a large batch of this - do you have info on the best way to keep potato slices from turning dark? I attempted to prep last night for Christmas Eve dinner and woke up to dark potatoes.

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    1. I'm not sure that this is a great dish to prepare the night before simply because of the issue of the potatoes discoloring.

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    2. Peeled or sliced potatos have to be in cold water...you could do all the prep and keep them in cold water in the fridge then drain before adding the butter & other ingredients to cook it. I usually peel & dice all my potatos the night before and leave them in a bowl in cold water in the fridge so all I have to do is drain them, put them in a pot and then mash.

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    3. That is a great idea! Thank you!

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  26. Am I able to make this dish the night before and just reheat the next day?

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    1. You could do so and reheat the potatoes wrapped in foil possibly. But there's nothing better than this dish freshly baked. :)

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  27. Do you think this would work without peeling the potatoes? I love the skins and try not to remove them whenever possible.

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  28. Can this be made a few hours ahead of your party?

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    1. If you're talking about having the dish ready to be put in the oven ... It can be done, I suppose, but would be kind of tricky. You would have to keep the potatoes in cold water - fully submerged - until just before putting them into the oven. You could try to peel and cut the potatoes into the thin slices, keep them in water, drain them, allow them to dry a bit, then proceed with the rest of the recipe directions. I have never tried this method, however, so I am not fully sure. If you're asking about fully cooking the whole dish a few hours in advance, I would not advise doing so.

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  29. What do you think about using canned sliced potatoes?

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    1. Oh, wow, I really couldn't answer that. I have never tried it and don't know how well the potatoes would crisp up stay in shape in the oven. If they did crisp, it might be okay. It would definitely shorten the baking time going the canned route. If you do try it, you'll have to update us back here and let us know how it turns out. Sorry I can't give you a better answer.

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  30. Do you think the potatoes would mind terribly if I added a bit of duck fat to the mix? We cooked a whole duck for christmas, and I´m left with a good size jar of fat.

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    1. I don't think they'd mind at all! YUM! :)

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  31. Sound & looks delicious! I think I may try it next weekend! What is pancetta? Is that like bacon?

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    1. Pancetta is a cured, but NOT smoked Italian bacon. It's usually pretty easily found at most supermarkets. If you can't find it, I have substituted crumbled, cooked bacon or some ham. Hope you enjoy!

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  32. Question...Do you have to put the onion in? I am not an onion fan, and is it possible to add cheese in there?

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    1. You couldn't totally omit the onion. And, yes, I have shredded fresh Parmesan cheese over the top at the end of baking. :)

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  33. I have just prepared the potato's for this dish for dinner tonight. I have been dying to try it ever since I saw it! Thank you so much for sharing! I do plan on adding some garlic and chives for an added touch. I think the chives will add a nice touch for the presentation! I am making this to go with our marinated flank steak, YUM!! I will let you know how this goes over with the family!

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    1. I made them and they were a hit so the family requested them again for dinner tonight! So guess what we are having!! LOL Thanks for posting. This will surely be a regular in my house!

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    2. Hi, Michelle. I simply LOVE hearing when one of the recipes here on Joyously Domestic becomes a hit with the whole family. That's great. And, thank you for stopping back by to leave feedback on your results! :)

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  34. I have 1 picky grandchild and he is coming for aweek during march break and can't wait to try it on him. I think he will like it.

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    1. I hope you all enjoy it! It's a favorite in my family! :)

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  35. Ill be making this for supper for friends tonight! Cant wait to hear the great reviews Lord knows this is gonna be awesome!

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    1. Hi, Courtney! It really WOWS at a party or for dinner guests! Hope it's a great success for you! :)

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  36. Okay so this is totally random, but do you have to do it in a round baking dish? Everything I own is square, lol.

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    1. Any shape would be just fine ... you can play around with the pattern of how you want to line up the slices ...swirly, etc. :)

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  37. Hi - these look awesome. Do you think they would be good with a BBQ and salad?

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    1. These would work great as a side dish to so many things ... roasted chicken, steak or even BBQ. Sounds amazing to me! :) Hope you enjoy!

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  38. Kay so I made this but the potatoes got really brown/burned really fast (like within the first hour portion of cooking). I don't know if it's because our oven is probably as old as I am and thus 375 is perhaps more like 400+, lol, or if it's my dish? =\ I ended up having to put foil over them for the remainder of the first part of cooking to keep them from burning. :( Has that ever happened to anyone else?

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  39. Sorry you had issues! My oven is very old, too. I know that one side heats up very hot, so I have to rotate dishes during their baking/roasting. Perhaps it is your oven. If you decide to give these another go, maybe try a lower temp.

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  40. Hello, I am now making this dish and its smelling and doing great, I would like to tell you im using convection oven and 375 but its too high in temp. So I turned it 350 and less time on first cooking, I am now on second cooking and only doing it for 20 mins .

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  41. Hi, I am going to try this, but I am going to use my spiral potato cutter. It is a tool that is sold in a set of tools by Wolfgang Puck. It has a plastic screwlike thing at the end and a thin handle that as you turn it around and around it cuts the potato in very thin slices. I don't know if it will cut the potato too thin or not.
    The picture of the recipe looks delicious.

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  42. So i just put the dish in the oven!! Hopefully it will turn out delicious!:)

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