Crispy Potato Cards
- 3 tablespoons unsalted butter, melted
- 3 tablespoons extra-virgin olive oil
- 4 pounds russet potatoes, peeled
- 4 shallots, thickly sliced lengthwise
- course salt
- 1/2 to 1 teaspoon red-pepper flakes or Italian red pepper mix
- 1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise. Soak in water if doing a large batch to avoid discoloration.
- 2. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper mix; brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.
unsalted butter, extravirgin olive oil, russet potatoes, shallots, course salt, redpepper
Taken from www.epicurious.com/recipes/member/views/crispy-potato-cards-50077612 (may not work)