This is a real stunner especially if you a huge potato fanatic. Taste so good and looks fancy. But do not be fooled because this is simple to make. The only trick is to slice the potatoes as thinly as possible. Enjoy the tender and soft potatoes and admire its beautifully crisp top and edges.
3 tbsp butter, melted
3 tbsp extra-virgin olive oil
10 – 12 russet potatoes, peeled
1 small onion or 4 shallots, peeled and sliced very thin
1/2 tsp red pepper flakes (optional)
4 – 6 fresh thyme sprigs
About 3 oz pancetta, cubed
How to make Crispy Potato Roast
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: In a small dish, combine the oil and melted butter. Set aside.
Step 3: With a bit of the butter and oil mixture, grease a 9 to 10-inches round baking dish.
Step 4: Slice the potatoes crosswise and as thin as possible. In the prepared baking dish, arrange the potato slices vertically.
Step 5: Throughout the slices of potato, wedge the onion or shallot slices in around 3 to 4 sections of the potatoes.
Step 6: Sprinkle with salt and pepper flakes. Alternately, you can use some black pepper in place of red pepper flakes.
Step 7: Brush the potatoes with the rest of the butter and oil mixture.
Step 8: Place inside the preheated oven and bake for about an hour and 25 minutes.
Step 9: In the first thirty minutes of baking, tent the dish loosely with foil. Make sure to brush or spoon a bit of the olive oil/butter from the bottom of the baking dish onto the potato slices for a couple of times. And with a butter knife, separate some of the potato slices if they are sticking together.
Step 10: Meanwhile, in a small pan, crisp the pancetta. Use a slotted spoon to remove the pancetta from the pan and onto paper towels to drain.
Step 11: Once the potatoes are done, take the dish out of the oven. Scatter the pancetta throughout the potatoes, then lay the thyme springs on top.
Step 12: Bake for 35 minutes more.
Step 13: Before serving, sprinkle a little more kosher salt. Enjoy immediately with sour cream if desired.