Crispy Thin Roasted Potatoes!
A crunchy crust with a melt in your mouth center, these potatoes are what dreams are made of!
Servings: 6 servings
Equipment
- Mandolin
Ingredients
- 10-12 russet potatoes, peeled, and sliced super thin
- 4 tbsp, butter
- 4 tbsp, olive oil
- 1 tsp sea salt
- 1/2 tsp truffle salt
- 1 tsp pepper
- 1/2 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1/2-1 tsp garlic powder 1/2-1 tsp depending on preference
- 4 sprigs fresh thyme
Instructions
- Preheat the oven to 350℉
- Using 2 tbsp. of olive oil, brush the bottom and sides of a 10 inch cast iron pan or baking dish.
- Peel, and slice the potatoes super thin. I recommend using a mandolin. Of course be careful. It's a bit of a labor of love but I promise it is worth it!
- In a large bowl add the seasonings and 2 tbsp of oil. Salts, pepper, red pepper flakes, garlic powder, and Italian seasoning. Toss the potatoes in the bowl and coat them with the seasonings.
- Taking handfuls of the slices, stack together and start placing them in the pan. It doesn't need to be perfect just follow the shape of the pan. Continue until the pan is covered. I slide them at a bit of angle so they rest on a slant and not standing completely upright.
- Now in a sauce pan melt the butter and cook it slightly, just until it has melted and starting to become a deeper color. Make sure to stir while cooking. It will go fast and this adds so much flavor as opposed to microwaving. Trust me on this.
- Now pour the butter all over the potatoes. Cover with foil.
- Bake for 45 minutes then remove the foil.Cook for 15 minutes more. The top will be a beautiful golden brown and crispyyy
- Garnish with thyme. Try not to eat them all before plating!
- ENJOY!
