Crispy Potato Roast

Our crispy potato roast recipe is a special-occasion side dish that tastes as good as it looks. It's like a cross between potatoes Anna and Hasselback potatoes; ultra-thin slices of spuds are arranged neatly in a baking dish—much like a tian—and roasted until golden and crisp. Shallots and thyme bring aromatic depth, while a mixture of olive oil and butter helps with browning and keeps the potatoes from drying out. We suggest using a mandoline if you have one, or investing in one if you don’t—it’s the best tool for achieving super thin, even slices (and the thinner the slices, the crispier they’ll get in the oven).

The Best Potatoes for This Recipe

Most potatoes fall into one of two camps: starchy or waxy. For this recipe, starchy russets are what you need. They are drier than their waxy potato cousins. That dryness helps the potatoes stick together, making slicing and serving a breeze. The oblong shape is also easier to slice than rounder waxy potatoes like Yukon golds.

Equipment Needs

You'll only need two (yes, two!) simple pieces of kitchen equipment for this recipe, including:

Mandoline: We strongly suggest using a mandoline—rather than a chef's knife—to slice the potatoes. With its incredibly sharp blade and ability to slice to different thicknesses, mandolines produce a more consistent result than slicing by hand and can achieve paper-thin slices in record time. If you don't have a mandoline, cut a very thin slice off one of the long sides of each potato, which will help it sit more steadily on your cutting board. Slice crosswise with a sharp chef's knife as thinly and evenly as possible.

Baking dish: A 9-inch round baking dish is just the right size to hold 4 pounds of sliced potatoes. You can use a metal or cast-iron dish—such as a cake pan—or a ceramic or glass baking dish.