In cooking class we made the crispiest potato roast, led by Martha Stewart’s original recipe. The recipe came out yummy. The potatoes were crispy and buttery. We probably should have left it in the oven a little longer but since we do not have all day to bake it came out a little early and some parts were not crunchy enough!
Ingredients:
- 3 tablespoons unsalted butter, melted
- 3 tablespoons extra-virgin olive oil
- 4 pounds russet potatoes, peeled
- 4 shallots, thickly sliced lengthwise
- coarse salt
- 1/2 to 1 teaspoon red-pepper flakes (optional)
- 8 sprigs thyme
Directions:
1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
2. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.
Chefs: Andrew & Jeremy
Team: JJ, Calvin, Kaylee, Ava, Rebecca
Dishes: Jocelyn & Grant
We started our cooking by preheating the oven to 375 degrees to get the best result. Then in a glass bowl, we mixed together our butter and oil. We used some of the butter mixture to cover our 9-inch baking dish to give our potatoes an butterier taste. Separately, we plucked thyme sprigs into small wisps.
With a sharp knife, we sliced our potatoes into thin little slivers perfect for layering into sideways into a gorgeous floral arrangement.
Picking up our butter brush again, we spread a thin layer of butter on top of our potatoes, sprinkling our desired spices and thyme in as well.
We baked our dish in the oven for about 35 minutes until they appeared golden brown.
