Crispy Potato Roast

 

Ingredients:

3 tablespoons butter, melted
3 tablespoons extra-virgin olive oil
10 - 12 russet potatoes, peeled
Kosher salt
1 small onion or 4 shallots, peeled and sliced very thin
1/2 teaspoon red pepper flakes (optional)
4 - 6 fresh thyme sprigs
About 3 ounces pancetta, cubed

Directions:

Preheat oven to 375 degrees.

Combine the oil and melted butter in a small dish. Set aside.

Brush a round baking dish (around 9 - 10 inches) with a little of the butter and oil mixture.

Slice the potatoes as thin as possible crosswise.  Arrange potatoes vertically in the baking dish.  Wedge onion or shallot slices throughout potato slices - in about 3 or 4 sections of each potato.  Sprinkle with salt and pepper flakes (use some black pepper if not using red pepper flakes).  Brush with the remaining butter and oil mixture.
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