April 9, 2014
Crispy Potato Roast
3 TBS extra virgin olive oil
10-12 russet potatoes, peeled (or 5-6 bigger ones)
1 small onion or 4 shallots, peeled and sliced very thin
3-4 pieces of bacon, cooked and crumbled
1/2 tsp red pepper flakes (optional) or use black pepper
thyme (a few shakes worth)
1 cup cheese, shredded
1. Preheat oven to 375 degrees. Combine the oil and melted butter in a small dish. Brush a round baking dish (about 9-10 inches) with a little of the butter-oil mixture.
2. Slice the potatoes as thin as possible crosswise (I used a food processor). Arrange potatoes vertically in baking dish. Wedge onion slices throughout potato slices -in about 3 or 4 sections of each potato.
3. Sprinkle with salt, pepper, and thyme Brush with remaining butter and oil mixture.
4. Bake uncovered for 1 hour and 25 minutes. Add crumbled bacon. Bake for an additional 35 minutes. A couple of minutes before done add shredded cheese to top and bake until melted.
adapted from Joyously Domestic
at 4:00 AM