CRISPY POTATO ROAST

CRISPY POTATO ROAST Copie CRISPY POTATO ROAST

I love how crispy these potato slices are! The pancetta made every bite extra special! Oh, man, you have got to give this recipe a try, I’m telling you! Feel free to add more ingredients if you prefer. By the way, I have tried adding quick-melt cheese and it was divine! You should try it as well! Have a beautiful day, friends. Enjoy!

CRISPY POTATO ROAST

Ingredients:

3 tbsp butter, melted

3 tbsp extra-virgin olive oil

10 – 12 russet potatoes, peeled

Kosher salt

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 ounces pancetta, cubed

Directions:

Prepare the oven and preheat to 190 degrees C or 375 degrees F.

In a small mixing bowl, add the melted butter and oil. Stir until well blended.

Brush with a bit of the butter mixture a 9-inch baking dish.

Slice into thin cuts the potatoes.

Place the potato slices into the prepared baking dish and arrange them vertically.

Sprinkle the shallot slices and onions over the potatoes.

Season with salt and pepper, then brush the top with the rest of the butter mixture.

Place it inside the preheated oven and bake for 1 hour and 25 minutes.

About 30 minutes before the baking time ends, cover it with aluminium foil and continue baking.

Meanwhile, place the pancetta in a pan. Place the pan on the stove and turn the heat to medium. Cook until brown.

Drain the pancetta onto a clean plate lined with paper towels.

Remove the potatoes from the oven and scatter the crispy pancetta all over.

Add the thyme sprigs over the potatoes.

Place it inside the preheated oven and bake for another 35 minutes.

Remove from the oven and season with kosher salt.

Serve hot with sour cream. Enjoy!

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