If you are having guests over, then you have got to surprise them with this Crispy Potato Roast! This is the perfect party food that everyone is going to love! Potatoes, butter, pancetta, and a lot more in one dish. Enjoy!
Ingredients:
10-12 russet potatoes, peeled
3 tbsp extra-virgin olive oil
1 small onion or 4 shallots, peeled and sliced very thin
About 3 ounces pancetta, cubed
4-6 fresh thyme sprigs
Kosher salt
1/2 tsp red pepper flakes (optional)
3 tbsp butter, melted
Directions:
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
In a bowl, add the melted butter and oil. Stir until well incorporated.
Add a bit of the butter mixture into a 10-inch baking dish and spread it evenly to the sides and bottom.
Create crisscross slices out of the potatoes. Lay them into the prepared baking dish and arrange them in a single layer. Keep them intact. Place the onions in the middle of every 4 potato slices.
Sprinkle salt, pepper, and red pepper flakes on top, then brush the rest of the butter oil over the potatoes.
Cover the top with foil, then place it in the preheated oven and bake for about 30 minutes. Remove the foil cover and bake for another 1 hour.
Meanwhile, place a skillet on the stove and turn the heat to medium-high. Add the pancetta and cook for a few minutes until crispy. Transfer onto a clean plate lined with paper towels to drain oil.
Add the crispy pancetta and thyme sprigs all over the potatoes. Bake for 35 more minutes.
Remove the baking dish from the oven, then sprinkle a bit of kosher salt on top.
Serve with sour cream. Enjoy!
Notes:
I highly suggest slicing the potatoes thinly.
Leftovers should be kept in an airtight container, then put in the fridge. Reheat for a few minutes before serving again.
Although, I doubt that there will be leftovers because this Crispy Potato Roast is incredibly delicious that it will be gone in just minutes!
Ingredients
- 10-12 russet potatoes, peeled
- 3 tbsp extra-virgin olive oil
- 1 small onion or 4 shallots, peeled and sliced very thin
- About 3 ounces pancetta, cubed
- 4-6 fresh thyme sprigs
- Kosher salt
- 1/2 tsp red pepper flakes (optional)
- 3 tbsp butter, melted
Instructions
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
In a bowl, add the melted butter and oil. Stir until well incorporated.
Add a bit of the butter mixture into a 10-inch baking dish and spread it evenly to the sides and bottom.
Create crisscross slices out of the potatoes. Lay them into the prepared baking dish and arrange them in a single layer. Keep them intact. Place the onions in the middle of every 4 potato slices.
Sprinkle salt, pepper, and red pepper flakes on top, then brush the rest of the butter oil over the potatoes.
Cover the top with foil, then place it in the preheated oven and bake for about 30 minutes. Remove the foil cover and bake for another 1 hour.
Meanwhile, place a skillet on the stove and turn the heat to medium-high. Add the pancetta and cook for a few minutes until crispy. Transfer onto a clean plate lined with paper towels to drain oil.
Add the crispy pancetta and thyme sprigs all over the potatoes. Bake for 35 more minutes.
Remove the baking dish from the oven, then sprinkle a bit of kosher salt on top.
Serve with sour cream. Enjoy!
Notes
I highly suggest slicing the potatoes thinly. Leftovers should be kept in an airtight container, then put in the fridge. Reheat for a few minutes before serving again. Although, I doubt that there will be leftovers because this Crispy Potato Roast is incredibly delicious that it will be gone in just minutes!
