Crispy Potato Roast
Created by ImPat on February 22, 2015
- Servings: 5
- Prep Time: 20m
- Cook Time: 125m
- Recipe #17530
Ingredients
- 1 kilogram potatoes (Russet peeled)
- 1 1/2 tablespoons butter (melted)
- 1 1/2 tablespoons olive oil (extra virgin)
- 2 shallots (peeled and thinly sliced)
- Salt (to taste)
- 1/4 to 1/2 teaspoon ground pepper (or red pepper flakes)
- 50 grams bacon (diced)
- 3 to 4 sprigs thyme (fresh)
How to Make
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Step 1: Preheat oven to 190C.
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Step 2: Combine the oil and melted butter in a small dish and brush a little around a round baking dish.
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Step 3: Slice potatoes thinly and arrange vertically in the baking dish, slightly overlapping.
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Step 4: Insert the shallots in between sections of the potatoes, distributing evenly throughout the dish.
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Step 5: Sprinkle with the pepper and salt to taste, and brush with the remaining butter and oil mixture.
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Step 6: Bake for about 1 1/2 hours.
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Step 7: Cook the diced bacon in a small pan and drain on paper towel.
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Step 8: Remove potatoes from oven and scatter over the potatoes.
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Step 9: Bake for a further 35 minutes and garnish with the thyme for serving.
Nutritional Facts
- Serving Size: 1 (122.5 g)
- Calories 239.6
- Total Fat - 14.8 g
- Saturated Fat - 5.2 g
- Cholesterol - 25.2 mg
- Sodium - 271.8 mg
- Total Carbohydrate - 20.5 g
- Dietary Fiber - 3.4 g
- Sugars - 3.8 g
- Protein - 7.1 g
- Calcium - 24.3 mg
- Iron - 1.1 mg
- Vitamin C - 11.3 mg
- Thiamin - 0.1 mg