Sunday, June 3, 2012

Crispy Oven Roasted Potatoes

One of my friends told me about this recipe and I have been wanting to try it ever since.  Today was one of those days where I needed a break from the schoolwork that I was attempting to do so I thought it would be a good opportunity to try out this recipe for everyone.  I think the original idea for the recipe came from Martha Stewart but it called for thyme.  I don't have thyme and I am not a big fan of it to begin with so I thought I would just try it without.  It came it so good.   I don't know if I will make potatoes any other way for quite a while after this!  I hope you all like it as much as I did.

2 pounds of russet potatoes thinly sliced
2 tablespoons butter
2 tablespoons olive oil
1/2 onion thickly sliced

Preheat the oven to 375 degrees

Melt the butter and mix the olive oil in with it.  Coat the bottom of the pan with the mixture and set to the side.  Place the potatoes stacked in the pan.  Place onions in between the slices of potatoes.  Coat the potatoes with the butter and oil mixture.  Salt and pepper the tops.

Bake for 1 hour and 15 minutes.  Remove from oven and sprinkle tops with parsley flakes and bake in oven for an additional 45 minutes or until potatoes are cooked through and tops are crispy.

Enjoy your potatoes!  Don't forget to follow Cooking with WillYum through the RSS feed or by following the blog on Facebook!


  1. Look and sound delicious!

    Found you through BBN. :)

    K @

  2. These potatoes look delicious. I will have to try roasting them like this. Thanks for sharing at Showcase Your Talent Thursday. I hope to see you at the next party!