Sunday, February 5, 2012

Crispy Potato Roast

I know it is Superbowl Sunday and perhaps this isn't the most typical Superbowl food but I suppose I will get to cooking some more traditional Superbowl stuff later today. Or not. We shall see.

I have seen a lot of recipes for Potato Roasts that look similar to this one floating out there on the Internet. They all look good but all seemed (to me anyway) to be somewhat lacking from a flavor perspective. This one in particular caught my eye.

Most called for just potatoes and little to no seasoning so I thought I would make this one my own and add an additional layer of flavor by adding some roasted garlic. I like the way it came out.

The great thing about this is you can serve it at a fancy pants dinner or just have it for breakfast like we did!

Crispy Potato Roast

6 similarly sized Russet potatoes sliced very thin (I used a mandolin)
1 bulb roasted garlic
2 tbsp fresh thyme leaves, chopped
2 large shallots sliced
3 tbsp olive oil
3 tbsp Earth Balance Vegan Buttery Sticks
1/2 tsp or more cayenne pepper (optional)
Salt and pepper to taste

Preheat oven to 375 degrees.  If you have not already roasted your garlic start by slicing the top off of a garlic bulb to reveal the top of the garlic cloves inside.  Place on foil, drizzle with olive oil and salt and put into the oven for about 30 minutes or until the garlic is nicely browned and easily squeezed out of the bulb.  It will be very soft.

Melt the Earth Balance into the olive oil over medium heat on the stove (or in the microwave).  Brush the bottom of a baking dish with some of butter and olive oil mixture.

Assemble the sliced potatoes into the dish vertically until you have covered the perimeter. Any empty space in the middle can be filled in with some more potatoes.

Place the slices of shallots and roasted garlic (removed from the bulb once cool enough to handle) randomly between the potato slices. The roasted garlic should be quite spreadable so you may want to spread some across the tops of the potatoes, too.  Add the thyme. salt, pepper and cayenne (if desired) being sure to get the spices down into the potato layers.  Brush the top with the butter/olive oil mixture and then gently pour the rest over the potatoes.

Bake at 375 for an hour and fifteen minutes to an hour and a half, until the potatoes are browned and crispy on the edges.


  1. Looks outstanding! Yep, I'd eat that for breakfast...lunch...dinner.

  2. Oh, my! Potatoes, potatoes, potatoes! I wish I had a big pile of yours right now!

  3. This is what I am going to make tonight!! sounds great!