Crispy Potato Bake
I hope you’re ready for a slew of Thanksgiving sides dishes because I’m posting a lot of them over the next couple of weeks! In the past 5ish years of blogging, I’ve never really posted many holiday recipes and I’m trying to make up for it now. SO many good recipes coming your way and I can’t wait to share them!
Up first: this Crispy Potato Bake! It’s super easy to make and ridiculously satisfying (I mean, CARBS!).
I’m the kind of person that doesn’t really care much about the turkey at Thanksgiving dinner. All I really want is the various carby side dishes that make Thanksgiving great. Sweet potato casserole, mac n cheese, this crispy potato bake. Just give me ALL OF THE POTATOES!
My dad made a dish similar to this that I’m working on perfecting. I mean, it tasted rather similar to this but was actually quite different. His was a potato coins recipe where he pan fried potato rounds with oil (and butter maybe?) as well as a hefty amount of fresh herbs. It was SO good and he always served them with his Saltimbocca.
I plan to post this recipe in the near future but, again, I want to get it PERFECT. And by that I mean, I want it to taste JUST like my dad’s recipe tasted. So, I’m still working on that. I sure do wish he had written his recipes down!
In the meantime, we’re making this Crispy Potato Bake which is the 2nd cousin of my dad’s potato coins.
How to make this Crispy Potato Bake
First step in making this potato bake is to slice the potatoes VERY thin. You *could* use a mandolin for this but I honestly find mandolins annoying and it also makes it difficult to keep the potato slices together (which you want to do in order to place the whole potatoes into the baking dish).
Once the potatoes are sliced, they’re arranged neatly into a 9×9 baking dish and then nestled with some slices of onion. A tasty butter, oil, and herb mixture is brushed over top of the potatoes which are then baked in the oven for a bit. A few times during the baking process, I brush a little more of the butter over top of the potatoes.
Once the potatoes are browned and crispy, we’ll top them with some fresh herbs and bacon (and a little sour cream if you fancy it!).
Super easy. SO TASTY!
- 7-10 russet potatoes (depending on the size), position the potatoes in your dish to see roughly how many will fit
- 1 small sweet onion, thinly sliced
- 3 tablespoons of butter
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- pepper to taste
- 1 tablespoon of chopped fresh rosemary, plus more for garnish
- ~3 strips of cooked bacon, chopped, for topping
- Parsley/ chives for topping
- Pre-heat the oven to 375 degrees F. Grease a 9×9 baking dish.
- Slice the potatoes about as thin as you can. This is best done with a very sharp knife. As you’re slicing, do your best to keep the potato together so that it can be arranged in the tray properly. Once sliced, neatly arrange the potatoes in the dish. You can split a couple of the potatoes up to best fit snug in the dish.
- Wedge the onion slices in between slices of the potatoes and sprinkle with the chopped rosemary.
- In a small bowl, melt the butter and mix in the olive oil, salt, and some freshly cracked black pepper. Brush ~1/3 of the butter mixture over top of the potatoes. Set the rest aside.
- Cover and bake for 45 minutes. Remove from the oven, brush with another 1/3 of the butter mixture and bake for an additional 45 minutes, uncovered. Watch it the last 15 minutes to make sure it isn’t burning.
- Remove from the oven, brush with the remaining butter mixture and top with parsley/ chives and bacon bits. ENJOY!