Crispy Potato Roast

by Sheryl

This Crispy Potato Roast is one of my comfort foods! It tastes amazing and looks very appetizing! All the ingredients in this are just delicious! The pancetta gave a nice texture and flavor in each bite! Invite everyone and surprise them with this! It is a total crowd-pleaser! In just a couple of minutes, you can have the most satisfying treat ever. Enjoy!

Ingredients:

1 small onion or 4 shallots, peeled and sliced very thin
About 3 oz. pancetta, cubed
10-12 russet potatoes, peeled
4-6 fresh thyme sprigs
3 tbsp butter, melted
1/2 tsp red pepper flakes (optional)
Kosher salt
3 tbsp extra-virgin olive oil

Directions:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

In a small bowl, add melted butter and oil. Stir until well blended.

Coat the inside of a 10-inch round baking dish with a butter-oil mixture.

Thinly slice each potato, but not all the way through. Lay them around the prepared baking dish and arrange them in a single layer vertically. Season with salt and pepper flakes, then brush them with the rest of the butter-oil mixture.

Place the baking dish in the preheated oven and bake the potatoes for about 1 hour and 25 minutes.

After 30 minutes of baking, cover the potatoes with foil.

Meanwhile, cook the pancetta for a few minutes until crispy. Transfer them to a clean plate lined with paper towels to drain the grease.

Scatter the crispy pancetta around the potatoes followed by the thyme sprigs. Bake everything for 35 more minutes.

Remove from the oven, then sprinkle kosher salt on top to season.

Serve right away with sour cream. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

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