Recipes

[Chicagoan]

CRISP POTATO ROAST

Ingredients
4 pounds russet potatoes, peeled
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter, melted
1 Vidalia Onion, sliced or 4 Shallots (I like the sweet onions)
1 teaspoon red pepper flakes
Coarse salt and ground black pepper
Fresh Thyme sprigs

Heat oven to 400 degrees. In a small bowl, combine butter and oil. Brush the bottom of a cast iron skillet with butter mixture. Using a food processor or mandolin, slice potatoes crosswise very thinly.

Arrange potatoes thin sides up (like poker chips on their sides) in dish slightly fanning out slices as you go. Wedge onion slices sporadically throughout. Sprinkle pepper flakes over potatoes, season generously with salt and 1/4 teaspoon pepper and brush with remaining butter mixture.

Roast until potatoes are cooked through, with a golden-crisp crust, about 1 hour. Tuck remaining thyme around potatoes and bake for 15 minutes more.

Serve in the cast iron skillet