St. Patrick's Day side: Roasted potatoes with thyme and olive oil

Roasted potatoes with thyme and olive oil

Ingredients:

• 4 medium russet potatoes, peeled
• 4 tablespoons extra virgin olive oil
• 4 tablespoons melted butter
• 2 shallots, finely diced
• 1 teaspoon kosher salt
• 6 sprigs of thyme

Directions:

1. Preheat the oven to 400 degrees F
2. Peel the potatoes and slice them as thinly as possible into medallions.
3. Melt 4 tablespoons butter in the microwave. Then add 4 tablespoons olive oil to the melted butter.
4. Using a pastry brush, coat the bottom and sides of a 1-1/2 quart casserole dish with the butter and oil mixture.
5. Arrange the potato slices vertically in the casserole dish.
6. Peel and dice the shallots and sprinkle them over the potatoes, taking care to make sure the shallots get in between the potato slices.
7. Use your pastry brush to coat the potatoes with the remaining butter and oil mixture.
8. Sprinkle with 1 teaspoon of kosher salt and the leaves from six sprigs of thyme.
9. Bake covered for 1 hour, until potatoes are soft. Remove the cover and bake for an additional 30 minutes until potatoes begin to brown.

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