Crispy Potatoes

• 4lbs Russet potatoes, peeled
• 3 Tbs olive oil
• 3 Tbs butter, melted
• 4 shallots, peeled & sliced
• 1 tsp red pepper flakes
• salt & pepper to taste
• 8 sprigs thyme
• (If you don't love salt like I do, use unsalted butter)

1. 1. Preheat oven to 400*.
2. 2. In a small bowl, combine butter and oil. Brush the bottom of a round 9-inch baking dish with butter mixture.
3. 3. Using a mandolin, slice potatoes very thinly. Arrange potatoes thin sides up, slightly fanning out slices as you go.
4. 4. Wedge shallot slices sporadically throughout and sprinkle pepper flakes over potatoes. Season with salt & pepper to taste.
5. 5. Roast until potatoes are cooked through, with a golden crust, about 1 hour. Tuck thyme around potatoes and bake for 15 more minutes.

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Taken from www.epicurious.com/recipes/member/views/crispy-potatoes-50088836 (may not work)