chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Wednesday, September 28, 2011

Crispy Potato Roast

crispy potato roastThis post is going to start like so many others...I saw these potatoes on Pinterest. And they looked amazing.  I broke out my mandoline and heavily adapted the recipe.  It was the presentation I was after.  I have a things for fancy looking potatoes (Exhibit A, Exhibit B, Exhibit C.)  These potatoes didn't disappoint, in either the fanciness or the deliciousness.  The original recipe calls for the potatoes to be peeled, which would make them easier to cut and eat.  That being said, the crispy potato skin was my most favorite part of the dish.  My madoline decided that my potato slices were going to be oblong, so I just had one layer of potatoes running along the dish.
Crispy Potato Roast

2 tablespoons butter, melted
2 tablespoons extra-virgin olive oil
4 medium to large russet potatoes
Coarse salt
1 teaspoon dried rosemary

Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of an oval 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes into 1/8" slices crosswise. Arrange potato slices vertically in dish. Sprinkle with salt; brush with remaining butter mixture. Bake for one hour. Add rosemary and bake until potatoes are cooked through with a crisp top, about 30 minutes more.
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Happy Cook / Finla said...

They look super crisp and yumm.

Kristy Lynn said...

these could be just about perfect for thanksgiving this year. I don't ordinarily celebrate the holiday that obliterates the exile and genocide of an entire nation that we've managed to neutrally term "settlement" - but I'm thinking about it this year and if I do - I'll be making these...

Marianne said...

Holy moly, these look goooood. Of course, I love anything with potatoes!!

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