Thursday, April 19, 2012

Accordion Potato Roast

I've never really been a meat and potatoes type of girl but my husband and his family love a starch with their meal.  Last weekend it was raining and I wanted to make a potato dish that would feed 5-7 adults. I could have gone with the basic baked potatoes but what fun would making that dish have been?  I decided to challenge myself by making a recipe I would have never tried prior to starting my blog.  I found the perfect potato 'pin'.  

The next time I make this dish however, I'll either buy or borrow a mandolin for slicing the potatoes. After thinly slicing 7 large russet potatoes, I was second guessing why I decided to make this dish in the first place!  I'm glad I worked through it and stretched myself.  The presentation was beautiful and easy to achieve.  If you're wanting to impress guests, make this dish as a side.  It was a conversation piece that received a lot of Ewws and Ahhhs. 


Pinterest Inspiration:    

My Results:

3 tablespoons salted or unsalted butter, melted
3 tablespoons extra-virgin olive oil
Coarse salt
1/2 to 1 teaspoon red-pepper flakes (optional)
4 pounds russet potatoes, peeled (smaller diameter potatoes are great, if you can find them)
4 shallots, peeled or onions thinly sliced
8 sprigs thyme

9" round dish

1. Preheat oven to 375°F. 

2. In a small bowl, combine the melted butter and oil. 


3. Pour a tablespoon or so of the butter/oil mixture in the bottom of your dish and spread it evenly.


4. With a sharp knife or mandolin, slice potatoes crosswise very thinly. 


5. Arrange your potato slices vertically in the dish. I varied the slices up between the potatoes to give more interest.

6. Sprinkle the oil mixture on top of the potatoes.

7. Thinly slice shallots or onions and slide the slivers between the potato wedges.  

8. Brush the dish with the remaining oil/butter mixture. 

9. Generously season your dish with salt and go easy on the red pepper flakes, if using. I just used pepper.

10. Bake 1 1/4 hours.

11. Arrange thyme sprigs on top and bake again until potatoes are cooked through with a crisped top, about 35 minutes.   
Note: If casserole seems to brown too fast, cover it with foil to slow it down. 


12. Serve dish immediately alongside a meat or other vegi's and enjoy the compliments!
 

5 comments:

  1. The effort definitely looks like it was worthwhile. The potatoes look both delicious AND pretty! :)

    ReplyDelete
    Replies
    1. This is a pretty easy 'show stopper' recipe. Thanks so much for stopping by.

      Delete
  2. omg omg omg. Looks SO good. I could eat this right NOW! I'll have to make this pin my reality too ;)

    Jessica
    http://jessica-healthymommyhealthybaby.blogspot.com/

    P.S. Found you via Foodie Friday :)

    ReplyDelete
  3. Oh P.S.- do you think this would work just as well with red skin potatoes? I have a big bag I gotta use up!

    ReplyDelete
    Replies
    1. Thanks for finding me. This dish looks so professional when made and really is a conversation starter. I think red potatoes would work just fine but the timing may be less since they're not as tough as a russet. I love red potatoes with thyme.

      Good luck and let me know how it turns out.

      Delete

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