I’ve had several of you ask about the Crispy Potato Roast recipe I made on Thanksgiving. It was from Everyday Food Magazine – the most recent edition – in the Holiday Dinner section. I can’t find the recipe on the Martha Stewart website yet, so here is a quick recap of it for you.

Crispy Potato Roast  |  Robyns.World

Preheat oven to 375Β° F. Mix 3 tbsp melted butter with 3 tbsp olive oil. Brush some of that mixture in the bottom of a round baking dish, about 9″ or so. Thinly slice 4lbs (it was 6 potatoes for me) of russet potatoes. You could use a knife, but really a slicer or mandolin works so much quicker (this is the OXO slicer I use that is very inexpensive). After you slice each potato keep it stacked together, as best you can, and stand it upright in the dish. Do this with all the potatoes – they should be fairly snug when you are done. Slice 3 or 4 shallots thickly and wedge in between the slices here and there. Sprinkle all with coarse salt and I also used some freshly cracked black pepper. Also sprinkle (recipe says option but I used it) 1/2 to 1 tsp of red-pepper flakes. Then brush the rest of the butter/oil mixture over the top of the potatoes. Bake for about 1 hour and 45 minutes. Now in the original recipe it says bake 1 hour 15 minutes and then add 8 sprigs of thyme and finish baking the rest of the time. I didn’t have any sprigs of thyme on hand and I knew Taylor wouldn’t not like just sprinkling on dried thyme – so I just left that out. Everyone loved the potatoes!