Crispy Potato Roast by Martha Stewart
I love this crispy potato roast dish so much I don’t even know where to begin. I haven’t tried my hand at this yet, but from what I hear from the chef, it’s not hard to make at all. So it’s definitely one for my books.
The mandoline was certainly helpful in getting the potatoes sliced evenly and quickly. And Adelia just used whatever herbs we had on hand, namely rosemary and basil. A couple of tips: to get everything nicely seasoned, rub salt all over the sliced potatoes before arranging them in the tray. Also, instead of putting the shallots right from the beginning, maybe put them in around the last ten minutes so they don’t get burnt to a crisp.
We’ve had this at least three times already and loved it every single time. This is definitely one of our go-to potato favorites now.
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Adelia Makes is a blog series featuring my very own little sister and all the fun things she makes. Read more about Adelia Makes here.