Crispy Roasted Potatoes

I adapted this recipe from Delicious Magazine after seeing it on Laura Calder’s instagram feed. The dish consists of thinly sliced potatoes (sliced on a mandolin for even thickness) that are parboiled briefly and then arranged almost upright in a skillet, drizzled with butter (I used oil) and roasted in a hot oven until crisp and golden on top, soft and creamy on the bottom.

The secret to this dish is to make the potatoes stand upright as you pack them into the skillet. I didn’t have enough potatoes so they are not standing up straight but it still worked and was delish. Will change the images when I make then next time.

Crispy Roasted Potatoes

Recipe by Dina Honke

Servings

6

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

n/a

kcal

Ingredients

• 2.5 lb waxy potatoes

• 1/3 cup olive oil

• Salt and pepper

• 2 tablespoon fresh thyme or rosemary

Directions

• Heat oven to 400F.
• Peel the potatoes and slice thinly on a mandolin
• Place the potatoes in a large pot, cover with water generously and bring to a boil.
• Boil for 2 minutes, then drain the potatoes on paper towels and let dry.
• Begin arranging the sliced potatoes in an 8 inch cast iron skillet, standing them so they sit up straight and tight.
• Sprinkle with salt and pepper and push the herbs in between the slices.
• Roast in 400F oven until the tops are golden and crisp and the potatoes are cooked through.
• Serve immediately

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