Here is a different twist (at least for me) in serving some full of flavor potatoes that are not real time consuming, are special enough to serve to company, and are a wonderful alternative to plain baked potatoes. They are also a wonderful base for a delicious breakfast if you should chance to have some left over. More on that later.
These are the potatoes I served on Christmas Day to both our parents and my sister Ann and her family, along with Roast Beef, Ham, Salad, Broccoli and Carrots and a Scrumptious Cheesecake. I seem to have a weakness for that last thing!☺ I think they enjoyed everything, I know I did! Most of all the people that were here to share the meal with us!!
4 lbs. Russet Potatoes, skins on
4 Shallots, sliced thin
3 Tablespoons Unsalted Butter, melted
3 Tablespoons Olive Oil
8 sprigs of Fresh Thyme
Red Pepper Flakes
*The picture is at least two recipes.
Preheat oven to 375°. In a small bowl combine butter and oil. Brush the bottom of a round 9 inch pan with some of this mixture. With a mandolin slice the washed potatoes very thinly crosswise. Because I was preparing them and not baking them right away I soaked them in water for a bit after slicing them to remove the starchy stuff that turns them brown if they just sit. Drain well. I put them through a salad spinner.
Arrange potato slices vertically in baking dish, wedging thin sliced Shallots randomly throughout. Sprinkle with Pepper Flakes, Salt, and Thyme sprigs. Brush with the remaining butter/oil combination. Bake uncovered for approximately 1½ hours or until potatoes are tender and the edges are crisp. Delicious!!!
Be Blessed and Have a Safe and Happy New Year!
inspiration for this recipe comes from fishfood blog.com