Crispy Potato Roast

-


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!!

Ingredient List:
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
Coarse Salt

*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

  clairejustineoxox   
show-your-stuff

Comments

  1. JulieJanuary 1, 2012 at 5:22 PM

    Interesting potato recipe, I would love it if you shared your recipe here:

    http://juliejewels1.blogspot.com/2011/12/show-your-stuff-4.html

    ReplyDelete
  2. Lizzie BarbieJanuary 1, 2012 at 9:05 PM

    Looks delicious! New follower from the hop.

    ReplyDelete
  3. Little Mommy KimJanuary 1, 2012 at 10:04 PM

    Looks great! I made something similar the other night, but on a smaller scale. love! Glad to follow you!

    ReplyDelete
  4. UnknownJanuary 1, 2012 at 11:46 PM

    I've made these they are very yummy! I found your blog via Homemaker on a dime! Come check me out sometime, I can't wait to check out the rest of your blog. http://bridgetbakes.blogspot.com/

    ReplyDelete
  5. Claire JustineJanuary 2, 2012 at 5:13 PM

    Look yummy :) Thanks for joining us at Creative Mondays :)

    ReplyDelete
  6. Katherines CornerJanuary 2, 2012 at 10:51 PM

    You had me at potato. Hugs!

    ReplyDelete
  7. The Sweet DetailsJanuary 9, 2012 at 3:28 PM

    Hey! Just stopping by to let you know that I featured you on Savory Sunday! Come on over and link up!! Have a great week!!

    ReplyDelete
  8. Christine January 19, 2012 at 6:35 PM

    I saved this to make one day soon. I have the same serving dish! Isn't it fab?!!!

    ReplyDelete
  9. Jess @ flying on jess fuelFebruary 29, 2012 at 3:41 PM

    This looks awesome! So easy yet looks really impressive :) I'll have to try it!

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, start...
Read more