Crispy Roasted Potatoes



  • 4 tbsp butter, melted
  • 4 tbsp olive oil
  • 4 pounds russet potatoes, peeled
  • 4 shallots, thickly sliced
  • Salt
  • Pepper
  • 8 sprigs lemon thyme (more for garnish)


  • Preheat the oven to 375 degrees.
  • Combine the melted butter and olive oil in a small bowl.
  • Generously brush the bottom of a 9-10 inch baking dish with the butter and oil mixture. Set aside the remainder for now.
  • Peel the potatoes; slice each potato very thinly using a sharp knife or mandolin, keeping the potato intact as you proceed.


  • Place the potatoes vertically in the prepared baking pan.
  • Peel the shallots and slice them lengthwise.
  • Wedge the slices of shallot randomly between the potatoes slices.


  • Brush with remaining butter and oil.


  • Sprinkle generously with salt and pepper.
  • Bake for 1 hour and 15 minutes.
  • Remove pan from oven and add the thyme sprigs.
  • Return to the oven and bake an additional 35 minutes or until potatoes are cooked through and top is brown and crispy.
  • Remove from the oven and sprinkle with additional lemon thyme for garnish.