St. Patrick's Day side: Roasted potatoes with thyme and olive oil
Nothing says "Irish" like potatoes on St. Patrick's Day. Turn an ordinary side into something a little more fancy by roasting thinly sliced potatoes, garnishing with thyme, and artfully arranging them in your favorite dish!
Roasted potatoes with thyme and olive oil
- 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
- Preheat the oven to 400 degrees F
- Peel the potatoes and slice them as thinly as possible into medallions.
- Melt 4 tablespoons butter in the microwave. Then add 4 tablespoons olive oil to the melted butter.
- Using a pastry brush, coat the bottom and sides of a 1-1/2 quart casserole dish with the butter and oil mixture.
- Arrange the potato slices vertically in the casserole dish.
- Peel and dice the shallots and sprinkle them over the potatoes, taking care to make sure the shallots get in between the potato slices.
- Use your pastry brush to coat the potatoes with the remaining butter and oil mixture.
- Sprinkle with 1 teaspoon of kosher salt and the leaves from six sprigs of thyme.
- Bake covered for 1 hour, until potatoes are soft. Remove the cover and bake for an additional 30 minutes until potatoes begin to brown.