Last week, while reading one of the bazillion recipe emails I get every day, I stumbled on a blog called Fish Food and the featured recipe for Crispy Potato Roast sounded awesome. I kept it open in a tab on my laptop for several days until I decided today was the day I'd try it.
Like I do with most recipes, I altered it a bit. I was really happy with the results. Josh loved it too!
- 8 (or so) full sized red potatoes, not the baby ones
- 1 medium onion, sliced into thin rings
- Extra virgin olive oil (2-3T)
- Italian herbs, dried
- Sea Salt
Preheat over to 400 degrees. Slice the potatoes, skin on, thinly (I used my mandarin on 4.5mm) and slice the onion on the same setting.
|Red skinned potatoes - scrubbed, skins on.|
I used Red potatoes because they contain fewer calories and a little more protein than their white counterparts.
|Thinly sliced yellow onion|
|Thinly sliced red potatoes|
Take a medium round casserole dish and brush with oil. I used a basil infused olive oil and brushed the dish very lightly as it was a non-stick casserole. Line the potato slices, on their edges, around the casserole making a ring along the edge of the dish, then fill in the center with additional slices. Take the onion rings, gently and place them between the potatoes at intervals (see picture below). Brush the top with the rest of the oil, sprinkle with the Italian herbs & sea salt (not too much salt!)
|Prior to baking|
Bake in the oven at 400 degrees for about 1 hour and 15 minutes. Yes, it takes awhile, but it's worth it!!
|Close up view|
|Crispy on top, soft on the bottom - these ROCKED!|
|Served with Bourbon Salmon from The Fresh Market & fresh local corn on the cob from Richardson Farms|