Here a perfect side dish that gives you the satisfaction of a potato with crispy edges and soft center. The scalloped potatoes are roasted in aromatic garlic and thyme in a combination of butter and olive oil. By leaving the skin on the potato slices and the process of roasting give a rustic-like feel. It is best to pair this with beef or poultry or on its own. It a great dish to go with your next holiday meal.
What you need:
6 medium-sized Idaho Russet potatoes
8 cloves of garlic (minced)
2 tablespoons of unsalted butter (melted)
2 tablespoons of olive oil
½ teaspoon of salt
¼ teaspoon of fresh crack black pepper
3 tablespoons of dried thyme
1- Preheat the oven to 350F. Wash and dry the potatoes. Using the mandolin, slice the potatoes. Picture here I have a handheld mini one. I find that I have more control using this one over the full-sized one, but either is fine.
2- Place the sliced potatoes in a bowl of water to rinse of excess starch.
3- Towel pat dry the slices of potatoes on paper towels. This will help the potatoes to get that crispy texture during the roasting process.
4- Mix together the dried potatoes, melted unsalted butter and olive oil together in a new clean bowl. Then stir in the garlic salt, pepper and thyme.
5- On an aluminum foil covered tray, spread out the potatoes in an even layer. Roast the potatoes for fifteen minutes.
6- Shift around the potatoes and roast for fifteen more minutes.
7- Place potatoes in a serving dish and enjoy.