Around here, a simply prepared cut of meat, roast potatoes, and a salad are standard dinnertime fare. I love crispy, cubed roast potatoes — they’re simple and quick to prep and taste fantastic. But sometimes you need to kick it up a notch, and that’s where these spectacular crispy roast potatoes come in. Extra crispy, buttery, and all-out gorgeous, these are just the thing to serve for company. Of course they’re easy enough to be right at home for family dinners too.
Crispy Roast Potatoes
6 – 7 medium Yukon Gold potatoes
3 shallots, sliced
3 tablespoons butter
3 tablespoons olive oil
1 – 2 teaspoons salt
1 teaspoon fresh ground pepper
1/2 teaspoon chili powder
1/2 teaspoon cumin seeds
2 tablespoons fresh sage leaves
1 tablespoon fresh thyme leaves
Heat oven to 375 degrees. In a small saucepan, heat the butter and olive oil and add the shallots, 1 teaspoon of salt, pepper, chili powder, and cumin seeds over medium heat. When the shallots are translucent and fragrant, turn heat to low while you prepare the potatoes.
Wash the potatoes thoroughly, and cut off the rounded ends. Use a mandolin to cut 1/8″-thick slices. Select a baking dish with deep sides that will hold all of the potatoes packed tight — I used a 9 x 7″ stoneware oval that was a perfect fit. Brush some of the butter mixture along the bottom and sides of a baking dish. Stack the potato rounds, shuffle them a bit (so the sizes are mixed up), and squeeze them into the prepared baking dish. Intersperse the shallots between the potatoes, and drizzle on the remaining butter mixture. Top things off with a few sprinkles of salt.
Place on a rimmed baking sheet and bake for an hour and 45 minutes. Rotate the pan halfway through, and add the sage and thyme when you have 15 minutes left. The potatoes should be tender and buttery in the center, and crisp (but not blackened) on the edges. Serve immediately.