Golden Potato Roast
My Golden Potato Roast is my riff on Martha’s classic holiday potato dish called Crispy Potato Bake! I added thyme, rosemary, extra virgin olive oil and lots of organic butter to make this the centerpiece of our holiday meal. What a hit! The addition of thyme, rosemary and additional chopped onions along with the sliced ones takes this delicious potato dish to a flavorful next level! I have seen many takes on this dish using cooking sprays and melted butter but there is really no need to melt the butter and please no cooking sprays!! Just use very good extra virgin olive oil, generous dollops of butter throughout. Use Himalayan pink salt and Frontier’s veggie pepper as well as Aleppo pepper flakes, dried thyme and rosemary, plenty of chopped onion and sliced onion too! My Golden Potato Roast is a perfect potato dish to bring to your next holiday pot luck!
Enjoy and Happy New Year!
4-5 pounds golden potatoes, peeled and sliced with a mandolin
1 large onion, half sliced and half chopped
1/4 cup extra virgin olive oil
1/2 to 1 stick of butter
Plenty of Himalayan pink salt
Generous amount of Veggie Pepper, Frontier
1/2 teaspoon Aleppo pepper flakes
Good pinch of dried thyme leaves
Good pinch of dried rosemary leaves
Coat the bottom and sides of an oval baking dish with some of the oil,
butter and seasonings
Arrange potato slices upright in the dish with intermittent slices of onion
Fill in the center with the rest of the slices of potato and onion
Sprinkle potatoes with the rest of the seasonings and chopped onion
Add the rest of the olive oil and generous dollops of butter
Pop into a preheated oven at 400 degrees Fahrenheit
Roast for 90 minutes uncovered until the potatoes are browned and crispy
Serve this delicious potato dish with your holiday ham or turkey breast but be aware that
My Golden Potato Roast just might steal the show! Enjoy!
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