Crispy Potato Roast
Serving: 8
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Directions
- Preheat oven to 190°C.
- In a small bowl, combine melted butter and oil and brush a small amount to the bottom of a large baking dish.
- Using a sharp knife, slice each potato very thinly (as thin as possible) across the shortest length (to get small circles rather than ovals), keeping the potato together.
- Place the potatoes vertically in the prepared baking dish. Wedge onion slices in-between potato slices and season with salt and pepper.
- Brush with the remaining butter and oil mixture and bake for 1 hour and 15 minutes uncovered opening once or twice to re-baste with the olive oil mixture in the pan. While potatoes are baking, fry mushrooms with the thyme in 1 tsp. Canola oil on high heat until mushrooms are brown – draining off any water from the mushrooms to prevent them from going soft.
- Add the sundried tomatoes and gently heat them with the mushrooms and thyme.
- Remove the potatoes from the oven. Sprinkle with mushroom, thyme and tomato mix and serve immediately.
Ingredients
- 4 Large Potatoes (720g), with skin intact
- 1 Small Onion, peeled and sliced very thin
- 3 tbsp Unsalted Butter, melted
- 3 tbsp Olive Oil
- 1 tsp Canola Oil, to fry mushrooms & tomatoes
- Salt & Pepper for seasoning
- Handful of fresh Thyme
- 68 Sundried Tomatoes in Olive Oil, finely diced
- 1 Punnet of Button Mushrooms (250g), finely diced