Crispy Potato Roast

 

There’s something magical about a potato dish that looks impressive but is secretly simple to make — and this Crispy Potato Roast is exactly that kind of recipe. Thinly sliced potatoes are laid in a baking dish with thinly sliced onions between some of the potato leaves. These get brushed with a beautiful herby butter mixture before oven roasting to gold and crispy perfection.

The edges turn irresistibly golden and crisp while the centers stay tender and creamy. It’s the perfect side dish when you want something a little special without any fuss. Whether you’re cooking for a holiday meal, a Sunday roast, or just craving a cozy comfort side, this potato roast delivers big flavor with minimal effort. One bite and you’ll understand why it’s a recipe worth keeping on repeat.

 

These lovely potatoes make the perfect side dish!  Simple to make, yet very impressive to look at.  I had found a similar recipe on Pinterest a number of years ago and had pinned it to one of my boards.  But, as you know, I cannot leave well enough alone, so I made a few changes. The original recipe had used cubed pancetta. I left that out completely and was very pleased with the results.

The key to success in this recipe is to cut the potatoes into thin even slices. This does take a bit of time, but it is totally worth it as far as the end results go.  I recommend using a very sharp, thin-bladed knife to do this. Patience is a must, but, again, your patience will be rewarded with a beautiful finish in the dish, with plenty of crisp and buttery edges.

I am serving these with some balsamic roasted lamb chops for a New Years Eve supper that will go down a real treat. Accompanied with some steamed green beans on the side and a tossed salad and this is a meal that everyone will enjoy.

 

INGREDIENTS NEEDED

TO MAKE

CRISPY POTATO ROAST

There is nothing out of the ordinary here. Just simple everyday ingredients. 

• 2 TBS butter, melted
• 2 TBS olive oil
• 1 tsp Worcestershire Sauce
• 1/2 tsp dried thyme
• 1/4 tsp garlic powder
• ½ tsp paprika
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 1 medium onion, peeled and cut into thin slices
• 8 medium potatoes

 

The combination of oil and butter helps to prevent the butter from burning.

Worcestershire Sauce is a fermented liquid condiment found in the sauce section of most grocery stores. It is brown in color and has a lovely piquancy which is integral to the flavor of these potatoes.  You can use it for all sorts. I add a splash to most soups, stews or gravies.

I used a regular brown skinned cooking onion. Peel, cut in half lengthwise and then into very thin half-moons.

Use potatoes about the size of your fist. Peel and cut in half lengthwise, and once again, cut them into 1/4-inch half-moon slices, keeping the potato as intact as possible for lifting into the pan.

 

HOW TO MAKE CRISPY POTATO ROAST

It may seem a bit fiddly cutting all of the potatoes up and keeping them together, but it really is not difficult and pays off appearance-wise in the finished dish.

1. Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 9-inch round baking dish very well. Set aside. (Use butter, lard, or beef tallow to butter the dish. I used a round enamel cake tin.)
2. Peel your potatoes and cut them into half lengthwise and then cut each half into very thin slices. Keep them together. (Cut them into 1/4-inch slices, holding the potato together as you cut.)
3. Slide a knife under each potato half and place them into the buttered baking dish. Stick some onion in between the slices, here and there, wedging it in. (NO need to put it in between every slice. Divide it more or less equally amongst the potatoes.)
4. Whisk together the remaining ingredients and pour them evenly over top of the potatoes. Cover the baking dish loosely with foil. (Covering the potatoes, helps them to steam and cook quicker without browning or burning during the first stage of cooking.)
5. Place into the preheated oven. Roast for about 45 minutes. (Your potatoes should be almost fork tender at this point.)
6. Uncover and roast for a further 25 to 30 minutes until the potatoes are done through and they are golden brown on top with crispy edges here and there.

 

HINTS AND TIPS FOR SUCCESS

• Read through the recipe thoroughly a few times before cooking this recipe. This will help to familiarize you with any ingredients that you may need and any equipment, baking dishes, etc.
• Assemble all of your ingredients before you begin. This will help to prevent you from leaving anything integral to the recipe out by accident.
• Do not use a potato that will not keep its shape during the lengthy cook time.
• Do not cut the potatoes into slices which are too thick. 1/4 inch thick is the ideal thickness.  Any thicker and they will take longer to cook.
• Make sure you cut the onions thinly enough so that they fit well between the potato slices without making the gaps too large.
• Instead of oil and for more flavor you can use beef tallow with the butter.
• This is a case where you want the potatoes to be snug in the pan. This helps them to hold their shape during baking.

 

FREQUENTLY ASKED QUESTIONS

WHAT KIND OF POTATO SHOULD I USE?

You will want to use a potato that will stand up and hold it's shape during the cook time. Any all-rounder like a Yukon gold or red potato will work well.

DO I NEED TO PEEL THE POTATOES?

No, you can totally leave the skins on. It all depends on how much you enjoy eating the skins.

WHY DO YOU USE BOTH OIL AND BUTTER?

The olive oil helps to keep the butter from burning in the long cook time, whilst the butter gives the potatoes a really delicious flavor.

HOW LARGE IS A MEDIUM SIZED POTATO?

A medium sized potato is about the size of your fist, or a baseball.

HOW THICK DO YOU SLICE THE POTATOES?

You will want to slice them about 1/4 inch thick and keep them together for transferring to the baking dish.

CAN THIS BE MADE AHEAD OF TIME?

Yes, you can totally make this ahead of time up to the point of baking.  Make as per the recipe, cover tightly with aluminum foil or cling film and place in the refrigerator.  You can do this up to 24 hours ahead of time.  When you are ready to bake, remove from the refrigerator, unwrap and leave to warm to room temperature prior to baking as per the recipe.

 

A FEW OTHER

POTATO RECIPES YOU MIGHT ENJOY

The potato is my favorite vegetable. I could eat them every day. Here are a few more ways of cooking them that you might also enjoy.

RUSTIC SMASHED RED POTATOES -These smashed potatoes are of a different genre of smashed potatoes. These are like a smashed mashed potato, meant to be rustic and creamy all at the same time. Red skinned potatoes, well-scrubbed, are simmered in water along with salt and a bay leaf until fork tender. They are then drained well and mashed together with a bit of creamed cheese, butter and chives or spring onions. The end result is a potato dish that practically melts in the mouth with tastiness.  These go well with just about anything! I highly recommend!

FONDANT POTATOES - At first glance you might be forgiven if you mistake these tasty potatoes for being fried potatoes. They are anything but fried potatoes.  They have a beautiful buttery golden brown surface, but the interior is buttery and melt-in-the-mouth tasty. This is achieved by poaching them slowly in a rich chicken stock until tender and then finishing them off by frying them in a chef's kiss of butter, garlic and herbs until golden brown and crisp on the outside. These are considered party-fare and are very indulgent and elegant. Perfect for celebratory meals and holidays. This is a very classic recipe.

  

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RECIPE HERE

Yield: Serves 4

Author: Marie Rayner

Crispy Potato Roast

Prep time: 15 MinCook time: 1 H & 15 MTotal time: 1 H & 30 M

A deliciously different and very attractive side dish for those times when you want something just a tiny bit special!

Ingredients

• 2 TBS butter, melted
• 2 TBS olive oil
• 1 tsp Worcestershire Sauce
• 1/2 tsp dried thyme
• 1/4 tsp garlic powder
• ½ tsp paprika
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 1 medium onion, peeled and cut into thin slices
• 8 medium potatoes

Instructions

1. Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 9-inch round baking dish very well. Set aside.
2. Peel your potatoes and cut them into half lengthwise and then cut each half into very thin slices. Keep them together.
3. Slide a knife under each potato half and place them into the buttered baking dish. Stick some onion in between the slices, here and there, wedging it in. NO need to put it in between every slice. Divide it more or less equally amongst the potatoes.
4. Whisk together the remaining ingredients and pour them evenly over top of the potatoes. Cover the baking dish loosely with foil.
5. Place into the preheated oven. Roast for about 45 minutes.
6. Uncover and roast for a further 25 to 30 minutes until the potatoes are done through and they are golden brown on top with crispy edges here and there.

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