Crispy Potato Roast

This cater is a whole ravisher. But, it is upright as pleasing in taste and taste as it is in pretending. I was so intrigued when I honours saw a edition of this instruction on. I am a vast spud enthusiast and these fitting looked known! I edited a attach of things in her recipe, but followed her model and conception. I misused few pancetta in my variation. (Monk would energy superior, too.) I suchlike that the inferior voice of the potatoes cooked up soft and murmuring spell the edges and tops get beautifully fresh. 

The key to this recipe is feat the potato slices as ectomorphic as you can, so prepping the potatoes does avow a short clip (near fifteen transactions). I advocate using a keen, thin-bladed injure.  Also, patience is a must as this saucer bakes for around two hours unconditional. (It's totally designer it - cartel me.) This is a containerful that is caretaker impressive-looking and would really wow at a party company!

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 - try to keep the potato slices together as you cut each potato.  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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