Crispy Potato Roast

By: Melissa Baker

Recipe courtesy of www.MarthaStewart.com

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.