Crispy Potato Roast


Crispy Potato Roast

This side dish might be a little labor intensive but it is well worth it in the end! Not only is it gorgeous but it is a very delicious and inventive way to use up those boring potatoes. Perfect side dish to impress everyone with for a special occasion.

  • Author: Cooking For Bimbos


  • Butter
  • 4 pounds (about 5 large) russet potatoes, peeled and sliced VERY thin
  • 2 onions, sliced thin
  • salt
  • pepper
  • 1/2 teaspoon red pepper flakes
  • 1/4 pound pancetta, diced
  • 8 sprigs fresh thyme, leaves removed from stem
  • 3 oz smoked gouda


  1. Preheat your oven to 375 degrees
  2. Heavily butter a 9 inch pie pan or baking dish
  3. With a sharp knife or mandoline, slice the potatoes very thinly crosswise. Keep them all together as you slice to make it easier to arrange them in the dish
  4. Arrange the potato slices vertically in the dish and wedge the thin slices of onion in between the potatoes sporadically
  5. Heavily season with salt, pepper, and red pepper flakes
  6. Dot the top of the potatoes with butter and put in the oven. Let it cook for 1 hour and 20 minutes
  7. While the potatoes are cooking slightly cook the pancetta in a small pan over medium high heat until it starts to render, about 8 minutes, and set aside
  8. After the potatoes have cooked 1 hour 20 minutes add the cooked pancetta and fresh thyme leaves and put it back in the oven and let it cook another 30 minutes
  9. Once it is cooked through grate smoked gouda all over the top. The heat from the potatoes will melt the cheese
  10. Serve while still hot! This beautiful and delicious potato dish will be a show stopper. Enjoy!

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Crispy Potato Roast

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