Our class had previously tried the original Martha Stewart recipe for potato roast and found it bland, so we decided to throw in some more flavors that we found were missing. The four pounds of potatoes fit very snugly in our pot, especially with our addition of sliced shallots and bacon, which added some much needed flavor. We cut the potatoes crosswise (not lengthwise as the original recipe called for) on a board, but the job can be easily done with a mandolin. When tasting the final product, we found that some of the bacon didn’t cook properly when wedged so tightly between the potato, so a good improvement would be bacon bits sprinkled over the top, so that they would be in full contact with the heat.
Crispy Potato Roast with Bacon (adapted from Martha Stewart and modified by Village Culinary Class)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons extra-virgin olive oil
- 5 garlic cloves minced
- 4 pounds russet potatoes, peeled
- 1 lb bacon strips cut into eights, trim excess fat
- 4 shallots, thickly sliced lengthwise
- coarse salt
- 1/2 to 1 teaspoon red-pepper flakes
- 1 cup parmesan cheese
- 8 sprigs thyme
- Preheat oven to 375 degrees. In a small bowl, combine butter, garlic, salt, red pepper flakes and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
- Arrange potato slices vertically in dish. Wedge shallots throughout. Wedge bacon throughout and on top. Brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more. Add cheese 5 minutes before end of cook time.