I make these potatoes all the time! Of course I have to tweak the original recipe…I add chopped garlic & seasoned salt.
Ingredients
3 TBL SPOONS BUTTER, MELTED
3 TBL SPOONS OLIVE OIL
4 POUNDS RUSSET POTATOES
4 SHALLOTS THICKLY SLICED LENGTHWISE (or onions)
COARSE SALT
½ TSP TO 1 TSP RED PEPPER FLAKES
8 SPRIGS THYME
Directions
PREHEAT OVEN TO 375
IN A SMALL BOWL COMBINE BUTTER AND OIL, BRUSH BOTTOM OF A 9 INCH BAKING DISH WITH SOME OF THE BUTTER MIXTURE. SLICE POTATOS VERY THINLY CROSSWISE.
ARRANGE POTATO SLICES VERTICALLY IN DISH, WEDGE SHALLOTS THROUGHOUT. SPRINKLE WITH SALT AND RED PEPPER FLAKES, BRUSH WITH REMAINING BUTTER MIXTURE BAKE FOR AN HOUR AND 15 MIN ADD THYME (SPRINKLE ON TOP) AND BAKE UNTIL POTATOES ARE COOKED THROUGH WITH A CRISP TOP, ABOUT 35 MIN MORE.
If you don’t have shallots you can totally use onions which I often do. Simple. Easy. Tasty. Enjoy.
