The key to this recipe is getting the potato slices as thin as you can, the thinner the potatoes are cut, the crispier they’ll become in the oven.
Crispy Potato Roast
- 3.5 pounds russet potatoes
- 1 small onion or 4 shallots (, peeled and sliced very thin)
- 3 tablespoons unsalted butter (, melted)
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- ½ teaspoon pepper
- 4 – 6 fresh thyme sprigs or leaves
- 3 ounces bacon (, cubed)
- CLICK ON LINK FOR INSTRUCTIONS: Crispy Potato Roast
