The Best Crispy Potato Roast

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Ingredients:


  • three tablespoons butter, melted
  • Kosher salt
  • 1 small onion or four shallots, peeled and sliced very thin
  • three tablespoons more-virgin olive oil
  • 10 - 12 russet potatoes, peeled
  • 1/2 teaspoon purple pepper flakes (elective)
  • 4 - 6 sparkling thyme sprigs
  • About three oz pancetta, cubed

Directions:


  1. Preheat oven to 375 ranges.
  2. Combine the oil and melted butter in a small dish. Set aside.
  3. Brush a round baking dish (round nine - 10 inches) with a bit of the butter and oil mixture.
  4. Slice the potatoes as skinny as viable crosswise - try to maintain the potato slices collectively as you cut each potato.  Arrange potatoes vertically in the baking dish.  Wedge onion or shallot slices at some stage in potato slices - in approximately three or 4 sections of each potato.  Sprinkle with salt and pepper flakes (use some black pepper if not using purple pepper flakes).  Brush with the ultimate butter and oil combination.
  5. Bake for 1 hour and 25 minutes. Cover loosely with foil all through the first thirty mins of baking. A little of the olive oil/butter from the bottom of the baking dish must be brushed/spooned onto the slices some times at some point of baking (just like basting a turkey).  Also, a butter knife can be used to split a number of the slices if there are some sticking collectively an excessive amount of throughout baking.
  6. While potatoes are baking, crisp pancetta in a small pan. Remove with a slotted spoon and drain on paper towel. Set apart.
  7. Remove potatoes from oven. Add pancetta by using scattering round at some stage in the potatoes. Lay the thyme sprigs on pinnacle of potatoes.
  8. Bake for an additional 35 mins.  Remove from oven.
  9. Sprinkle on a little more kosher salt.  Serve at once.  Sour cream is a extraordinary accompaniment to the potatoes.