Meaning…from tip to base of the stem, against the way it grows…the leaves just come right off, voila! The tops were rather chewy, centres tender but somewhat bland, bottoms butter soaked and wonderful. =) Luckily, I just got a sweet mandoline! I haven’t used other vegetables in it (aside from a Sweet Potato variation, over here) but the comments are filled with people who have, mostly successfully. Instead I made the much easier pan-fried potato slices which was very nostalgic since the last time I regularly requested them from my mom was 6th or 7th grade. And I think I just fell for your photo. This. We now have a new favorite. And now I’m stuck at home with a 10 lb bag or russets and a big bottle of vegetable oil. After they were cool enough to handle I sliced them with the mandoline and prepared it according to the procedure. Making this again this weekend for company! Easy and sooooo good! This should save loads of time. It’s so cool! I’ve made this and it was beautiful but next time I need to season the crap out of it. Add a sliver of shallot between every few slices of potato, if desired. 3 tablespoons extra-virgin olive oil I have been drooling over that recipe for about a year now since I got it in the magazine and ripped it out. Dang those opening lines go right to the heart… would love some fries and a drink on a patio. (in a good way.) Cover dish with foil and bake for 45 to 50 minutes, until potatoes are tender and almost fully cooked. I make it with chicken broth most of the time (well, Low Sodium Chicken Better than Bouillon, to be exact) and sometimes saute it with a little oil and chopped onion, like a pilaf. Where did you get that amazing white lattice dish that you photographed the shallots in? Delish – and oh so presentable on the table. I made these for Easter and they were a big hit, with garlic and paprika aioli so so good , These made our Easter brunch! I’m always perplexed why we want our food to look exactly like the photograph, when that photograph was created by a professional. Being the potato lover that I am, I will have to give this a try. I will be spending my evening reading past posts! Wow! I’m assuming this can’t be done without a mandoline? And thanks for the beautiful photos; each one is a work of art. I will note that now! Now if I could only eat it al fresco, it would truly be the real deal… perhaps I’ll sit on my fire escape next time! I want to make it for a dinner at someone’s house but not take over their oven for 2hrs. Leave it to Martha. Oh yeah bacon, chives and feta! I’m not a huge potato eater, but I’m tempted to make this the next time I have company! I just used cold baked potatoes and it worked really well- my family loved them! Nine years ago: Spaetzle Add the olive oil, salt and pepper to a bowl that’s large enough to hold your potatoes. could that be the issue? https://newengland.com/today/food/crispy-caramelized-sweet-potatoes But instead of cheese or bacon, I decided to give it a Malaysian twist that carries a touch of every Asian flavor. Definitely a big hit with my family! You might want to check out the comment guidelines before chiming in. I’ve tried it with red potatoes too and like that variety. Sent to my wife to make really soon! Thanks for this wonderful recipe!! Yay for taters!!! In fact, they showed up at my apartment last Friday with fixings for their own lunch — salami and cheese on matzo. Made this for Easter lunch today and it was really tasty. I am so in…it immediately reminded me of the Julia Child’s kissing cousin dish, Potato Lyonnaise. Now I know the before step. I bet it would be great with turnip slices mixed in. I’ve made this dish twice now substituting yellow onion for the shallot and it was delicious. what am i doing wrong? Have a great weekend! I just had a potatoes for lunch. I love potatoes and anything made with them so I am all over this and I think this would be amazing with sweet potatoes and Yukon’s I’ll let you know how it turns out. I happened to make almost this exact same recipe last night before even opening this post. Thank you! Two years ago: Asparagus and Egg Salad with Walnuts and Mint I just popped these into the oven and they smell amazing cooking can’t wait to eat them! Her’s is really basic though. Unbelievably yummy! It was worth it. My love of french fries is vast and well–documented — preferably in a golden, crisp and glittering-with-fine-salt heap with some aioli, an artichoke or oysters and ice-cold, very dry champagne, outside at a bustling cafe in a life that seems a bit distant right now — so I hope you will take this statement with the utmost gravitas when I say that these crispy potatoes are as good as, if not better, than fries. Yum. It would be similar to the “Add to Favourites” in Ravelry, or the orange tag in Mason-Dixon Knitting….. Sorry, your blog cannot share posts by email. https://smittenkitchen.com/2017/05/potatoes-anna-new-cookbook-preview Once cool, you can also pour it back in the bottle it came in and seal it for easy disposal (although it’s then not to go in recycling). totally delicious!! My kids (age 3 & 4) also love this dish. So excited!!! Add 1/3 to 1/2 of the potatoes to the oil at a time. I will be visiting Manhattan in a few weeks and would so appreciate having a list: dives, ethnic, classy, coffee shops, bakeries….please? Anything with a potato right now I’m on board. (1) Can you please tell me how many servings this casserole makes? Leave it connected at the very bottom. maybe a touch thicker than what could have been achieved with a mandolin, but i don’t have one and it was certainly thinner than what i would’ve been able to accomplish since i lack a sharp knife. I made these along with Jonathan Waxman’s roast chicken with salsa verde via NYT Cooking, and if I closed my eyes, I could have sworn I was at Barbuto. I baked it in a 10-inch cast iron skillet which worked like a charm. How many ounces of shallots? Deb!! Cream and parmesan would probably be delicious, more gratin-like. There isn’t another way around either. Baking & Spices. Hi Deb – great recipe! If this one goes somewhere (and I sure hope it does) you’ll have a share of the credit!!! Place potatoes in a large pot and cover by one inch with cold water. Bowl of water first? It was still divine! I did add some diced pancetta which was a good add. ❤️ I finally found someone who loves potatoes as much as I do. My mom used to make a dish like this when I was a kid that I LOVED. I made this on Sunday after seeing your post. Jaden’s “Domino Potatoes” looked so darn wonderful all lined up in perfectly aligned rectangles. Bake 1 1/4 hours, then arrange thyme sprigs on top and bake until potatoes I used chili infused olive oil and it was so good!!! Make more! You’re my new favorite. i am looking to purchase my first! As a potato lover, I want to thank you. How do you do it?! My mind is reeling with thoughts of all sorts of root veg- especially different colors – all laid together for a rainbow roast… I’ve got to get to the Farmer’s Market! Oh and I just arranged my potato slices circular in the skillet, it looked like a flower. :). Refrigerated. I just made these. I should have paid better attention in physics because for the life of me I couldn’t figure out how something the depth and thickness of a baked potato could take nearly twice as long to bake but advise you not to skimp if you want your dish cooked through. Can’t wait to make this. But I’d probably just stick with the recipe you have here and serve with a delicious roast and lots of vegetables. I found it!!! Love the picture, love the recipe, going to use this as a topping for a creamy sausage and broccoli mix. I tend to fall into the rut of rosemary roasted red potatoes, and this looks like a delicious and artsy way to spice things up a bit. I’ve been thinking about dusting off my mandolin lately but haven’t found a recipe I like. Let them fry for 8 to 10 minutes, turning pieces over as they brown underneath, until pieces are a deep golden brown all over — don’t compromise on the color. Depends on size and thickness of potatoes. I spice it up a little differently – turmeric, smoked paprika, cardamom, cumin, salt and pepper (some cayenne if the kids are not there). Boil them whole and chill thoroughly. I got that exact same mandoline for Christmas this year. Just spent about an hour scouring your recipes, it all looks so good and can’t wait to try some of them out on the gf. There’s a ton of potential here so if you tweak the recipe, I’d love to hear how in the comments. I can’t wait to try this! Did a recipe round up on these- they were AMAZING. Looks awesome though! My boyfriend loved it, but he also loves just about anything involving potatoes. Thanks for the lovely prompting–next time potatoes are on sale, I’m doing it again. and it is WONDERFUL. But thank you for the mandoline suggestion; my cheaping out version was much less successful than yours. (I now have good reason to fear them but this recipe is well worth it!). If I’m making soup, I just toss it in, stem and all, and pick it out later. http://purplecook.blogspot.com/2010/02/crisp-roasted-potatoes-with-celeriac.html. I baste with butter as I go, too. I’m going to try this with rosemary…. I added feta near the end and it was wonderful! Have your tried these : https://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html, Seriously crispy and delicious. Turns out, it’s all you’ll ever need and more or less the only thing you see in restaurant kitchens. now I know. Thank you!!! Sometimes, not always. Love this twist on a potato side dish for Easter/Passover! Only problem was it took two hours to bake, and only a minute to gobble up (wait, that sounds more like Thanksgiving than Easter. Different recipe, technique — different ingredient needs. Always looking for a new recipe, and anything that resembles a “chip” in looks and flavor gets the approval of the husband. Possibly! How do you dispose of the oil? https://www.thekitchn.com/potato-parsnip-rosti-recipe-23106763 My little suggestion, is if you can bold the recipe so it is easier to find, because when i try to find what ingredients will i need, i have to scan through the writting, which is fine cuz you write interesting stuff, but its hard to notice. Holy delicious crispy browned potatoes!! Your email address will not be published. Best potatoes I’ve ever had. sometimes when i mandoline potatoes like this, the starch sets up and no matter HOW long i bake them, they stay weirdly firm. Thank you They seem to be more moist which lends itself to a bit of a creamier interior. The thyme at the end is the perfect addition, and I love the texture. They were perfectly crispy all over but fluffy inside. Thanks for bringing them back. MUST MAKE POTATO CHIP CASSEROLE (I was kind of like this dog here) and although further investigation of the recipe unveiled no actual use of potato chips, creamed canned soup or anything also that would really allow it to be titled a Potato Chip Casserole, it was too late and I was making it anyway. I will look forward to trying this! I made these last night as part of a tapas night. Trying to make it for Christmas Eve dinner but would love to assmble so I can just put in the oven after we come home from Church. Alicia from Spain!!! See more ideas about I had it all nicely planned out. I’ve searched & searched. Deb, I haven’t yet bought a mandoline and don’t plan on it because I have one on our wedding registry (November!!!) http://www.epicurious.com/recipes/food/views/Potato-Casserole-241203. What did I do wrong?? Is it ok to cut them before they are boiled? So nice to see a potato dish that isn’t loaded with cheese and cream! Hi Deb! For a beautiful presentation, try putting the skewer of chips across the rim of a bowl of soup… I wound up doing this by accident because we happened to be having soup for dinner… but it was very classy looking! Just made this as a combo recipe with the New York Times recipe for hassle back potatoes. Very beautiful! Love this and really like the idea of the additional items you would add next time. Respectfully, It’s not that I don’t like, nay love, any excuse to drown potatoes in cream and butter and swaddle them in a blistered cheese lid, but given that there was already going to be a spread, it didn’t seem necessary that the potatoes be so over-the-top. I wish there was a way I could save individual recipes within your blog, that way I could go back to the ones I really want to make, when I’m looking for something to make but can’t remember! Thank you so much for the recipe. Since they were so salty, I skipped the salt at the beginning. Cannot wait to give this one a go! These are truly the best potatoes ever. I didn’t have shallots so i used chives from my herb garden and added a couple cloves of crushed garlic because well you can’t go wrong with garlic, herb, and potato. This is the potato as elderly grandmother you go to see on holidays, who always has a hearty meal and butterscotch candies in her apron pocket. Ok, not everyone thought it was as good as I did. Yours looks just as good. Thanks! Delicious and creative. We just might be kindred spirits my friend!! But now that I have broken my silence, I’m going to break down and ask a favor….will you please print a list of your favorite eateries in NYC? I love you with all my heart. This is truly one of my favorite dishes. Save my name, email, and website in this browser for the next time I comment. Before I started reading Deb’s post I assumed that was the recipe she used. what brand of mandoline do you have? They are adorable and I’d love to see them again! If only every fried potato was like this… Thanks, Deb! My dilemma is: my sweet SO tried to help by boiling the potatoes the day before and boiled a five pound bag of potatoes instead of five potatoes. I bet this would be fantastic with some parsnips as well. ;), SK: These are amazing. They are such a lovely flavor addition. Fantastic color on those potatoes. In a small bowl, combine butter and oil. I made this Friday night and served it with a lemon braised lamb shanks. She calls them Million Dollar Potatoes…more like million calorie! I made it in my 10-inch cast iron pan, used bacon fat + olive oil (instead of butter + oo) and crumbled bacon over the top for the last 10 minutes of baking. It is beautiful! It is sad to see so many restaurants we all love now shuttered with owners and staff suffering. I would eat the whole casserole dish, leaving none for the children. (This is a favorite. Brush with remaining oil/butter mixture. 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