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Crispy Potato Bake

I saw this recipe on Smitten Kitchen a while back and couldn’t wait to make it.  It would be the perfect side for pretty much any meal.  The dish was really fast and easy to put together and looks very impressive and pretty.

To make the slices even and to make prep work quick and easy you will want to use either a mandolin or food processor.

About 4 pounds of potatoes

1 small scallion

Fresh thyme

Extra Virgin Olive Oil

Salt

Pepper

Red Pepper Flakes

Preheat the oven to 375.

Peel and slice the potatoes into thin strips.  Coat a cast iron skillet with olive oil and generous salt the bottom of the pan.  From the outside in, arrange the slices around the pan.  It will look like a flower blooming.  Thinly slice the shallot and tuck the slices in between potato slices.  Drizzle the top with olive oil and generously salt. Sprinkle the top with red chili pepper flakes.

Put the skillet into the oven for 1 1/4 hours.  If they potatoes start getting too brown (which mine did), cover it with aluminum foil.  After the 1 1/4 hours, remove the foil (if used) and put the fresh thyme on top of the dish.  I drizzled a little more olive oil over the top because they were looking a little dry.  Continue to bake for about 30-35 more minutes.

I thought that the potatoes needed a little more flavor.  Next time I make it I will combine butter and olive oil in the bottom of the pan and use more salt.  I also plan on trying a herbed compound butter that I’ll sprinkle over the dish a few minutes before taking it out of the oven.  Maybe a chive and chili powder butter?  I’ll keep you posted on my next attempt and if that enhances the flavor.

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