Crispy Potato Roast

This Crispy Potato Roast is a deceptively elegant side dish perfect for any get-together. You won’t believe how simple and easy it is to make! I recommend picking up a mandoline to make getting thin, uniform slices a breeze, but you can make do with a very sharp knife and steady hands, so that’s up to you.

This Crispy Potato Roast is especially good alongside my Cajun Butter Steak Tips if I do say so myself, but is a perfect side for any protein you want to pair it with, anything from baked chicken to pot roast.

What You’ll Need

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Crispy Potato Roast recipe:

• Red potatoes, thyme: Yukon gold potatoes will work here, too. I don’t recommend using russet potatoes, as they will not keep their shape after cooking and crumble when you attempt to slice and plate the Crispy Potato Roast. Fresh thyme is my herbaceous flavoring of choice, but rosemary works well, too. You don’t want to eat the herbs, they’re just there to impart their flavor.
• Unsalted butter, olive oil: Salted butter would be fine. Make sure you’re using olive oil, not extra-virgin olive oil, as we need something with a higher smoke point than extra-virgin has. Any other high smoke point oil you’d like to use would be fine, just keep in mind it will impart flavor if it’s not neutral.
• Kosher salt, granulated garlic, crushed red pepper flakes: I opted for dried and ground garlic so there’s less worry of burnt bits on the Crispy Potato Roast. You can opt to steep garlic cloves in the oil and butter or to arrange sliced garlic on the bottom of the pan with the thyme.

How to Make Crispy Potato Roast

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Crispy Potato Roast recipe:

• Prepare for Crispy Potato Roast. Make sure an oven rack is dead center and place a 9″ cast-iron skillet on it. Preheat the oven to 375°F. While the oven heats up, whisk together the butter, oil, garlic powder, kosher salt, and crushed red pepper flakes in a small bowl. Set it aside. 
• Be careful with this! With a sharp knife or mandoline, slice your potatoes as thinly as you can – not the long way, we want circles, not strips. If you’re using a mandoline put it at 1/16th of an inch. After you slice each potato completely, carefully pick it up off the counter and use your hands to keep the slices held together so the potato keeps its shape: this will make it easier to arrange them into a Crispy Potato Roast in the skillet. When the oven is preheated carefully pull the skillet out of the oven, then brush the bottom and sides with a generous amount of the butter mixture, then arrange the thyme sprigs along the bottom of the skillet, spreading them out.
• Put it all together. Arrange the potatoes in the pan, all along the outer edge. After the edges are filled, use your fingers to spread the slices out a little bit, just to fill in any extra space. Make sure they are tightly together. Next, fill the center with potatoes, then spread the slices out until there is no empty space remaining. Baste the top of the Crispy Potato Roast generously with the remaining butter mixture.
• Bake the Crispy Potato Roast. Bake for 90 minutes, or until the potato slices are tender and the tops are crispy and deeply browned.

Obligatory Pinterest Graphic –

Other Potato Recipes You Might Enjoy

Print