What an ingenious idea this potato “roast” is. The Bitten Word used a mandoline to slice the veggies; I just used the slicer attachment on my food processor. Very tasty.
Crispy potato roast (slightly modified)
6 tablespoons extra virgin olive oil, divided
4 pounds russet potatoes, peeled
4 shallots, thickly sliced lengthwise
freshly ground black pepper, to taste
8 sprigs thyme
Preheat oven to 375 degrees F. Brush bottom of a round 9″ baking dish with some olive oil. Slice potatoes very thinly crosswise (I used my food processor).
Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and pepper; brush with remaining oil. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 30 minutes more. Makes 8 servings.