Served with some sauteed chard and kale – it’s just about a perfect food! Thanks! Due to oven needs, I cooked the dish for an hour, took it out while I roasted some brussels sprouts, then finished it off before dinner. Delicious :). I just stumbled across your blog and absolutely love it! I find I can get the crispness I desire using a shallow tray, sprayed on olive oil and a hot oven for about an hour – turning once. Even the seemingly fussy parts — wedging thinly sliced shallots between potatoes — take only minutes. Thanks for sharing :). Fantastic. I’ve been through this post several times and can’t seem to find it….I always look forward to those new pics! The thick skin on the Russets is especially tasty, however. Totally destroys any hope of it being a healthy side dish…. It’s my birthday tomorrow and hubby wants to buy me a “little something” to go with the haul of books I ordered myself ; ) A Mandolin is just the thing, so I can make this gorgeous looking dish!!! If this one goes somewhere (and I sure hope it does) you’ll have a share of the credit!!! I didn’t bother to peel them… DELISH! Hi Deb! Yum. This looks divine and will be on our table tomorrow night. you know hyperbole and a half!!! Holy delicious crispy browned potatoes!! Don’t pour it down the drain, of course. Yum! this sounds delicious, but in addition to that greatness- thank you for linking to hyperbole and a half! . It’s been a heartbreaking year for restaurants. Chard and white bean stew anyone? I wonder if purple potatoes would be pretty too? i tried it yesterday…and it came out very well.awesome recipe……. Cheers from New Zealand, karen. I mean, not even me, not when I can could* order them at some of my favorite restaurants. This looks a bit like a vertical Pommes Anna but far less labor-intensive since you don’t have to rinse these potato slices in cold water and pat them dry. It seemed in proportion, so I carried on. I fell for it once as well, but on Jaden’s (SteamyKitchen) site, not Martha’s. Thanks for the inspiration, Deb! I made this beautiful dish but was short on gold potatoes, so I added one large sweet potato. The Irish in me NEEDS to taste this dish. (I now have good reason to fear them but this recipe is well worth it!). Being the potato lover that I am, I will have to give this a try. I have searched the internet, but no luck. One year ago: Blue Cheese Scallion Drop Biscuits I’m pretty sure I could polish off this whole dish in mere minutes. BRAVO! 1/2 tsp Sea salt, fine. Thanks! this potato art looks amazing! Eleven years ago: Chewy Amaretti Cookies My little suggestion, is if you can bold the recipe so it is easier to find, because when i try to find what ingredients will i need, i have to scan through the writting, which is fine cuz you write interesting stuff, but its hard to notice. I can’t wait to try this! Very beautiful! Thank you so much for the recipe. I could live on potatoes and these look amazing! My mum and I devoured almost the entire thing (garnished with ungodly amounts of goat cheese), and it was supposed to feed our family of four…. Hopefully I was clever and made a note on my recipe. Nov 22nd. Yes I knew they were deep fried. Used cast iron skillet. I am a big fan of scalloped potatoes but this may be better!! No leftovers? I am loving this recipe and the minute I saw it, turned to my boyfriend on the couch and said we are making this! 1/2 to 1 teaspoon red-pepper flakes (optional)(I used aleppo, which is milder and can therefore be used more generously) That looks incredible! I wouldn’t do it, because they’re on the waxy side too. One thing that I miss with the quarantine going on is definitely fried things :) Keep up the good work! It then baked for about an hour or 1:15. Good think I have a large bag of potatoes. Cover dish with foil and bake for 45 to 50 minutes, until potatoes are tender and almost fully cooked. Different recipe, technique — different ingredient needs. Also made this with yukon golds– subbed in about pound and a half of parsnips as additional layers. crispy crumbled potatoes. you must really give it a try. If you can find it, peanut oil is my favorite for fried potatoes, but as I could not either, I can assure you that vegetable oil works fine. Thanks for sharing! yum. Any suggestions from you or your readers as to what I could serve with this to make dinner. THANKS!!!! :), Made this for Easter…but I poured cream over the potatoes, it came about half way up the potato slices…roasted them and the tops were crispy like chips, but the bottoms were creamy…you must try this, when you feel like clogging your arteries because it was the hit of the show! Something must have changed.. Do you think that an air fryer would work reasonably well instead of deep frying? I first had a version of them at Barbuto restaurant (of the chocolate budino and kale salad fame) nearly eight years ago, and I’ve watched cooks making them in the open kitchen dozens of times since. Thanks for the great recipe! I occasionally make hasselback potatoes, which is similar but maybe a little simpler: just take a whole potato and *almost* slice it up (thinly). You are my inspiration for blogging thank you so much….. It’s been ages since I’ve commented on here but oh my!!!! pour the potatoes into the bowl and toss to coat the potatoes. As a Chef, if you see my creation, I want you to find another way to express it. The recipe is fine as is, but as mentioned, it is a little bland. I will note that now! If only there was a cheaper alternative to shallots….I live in Japan and my supermarket has shallots in the special food section i.e. The potatoes can be peeled or unpeeled, layered with garlic slivers (my favorite). I think my oven maximun temperature are 250ºC!!! BTW – I made your asparagus/pancetta hash for Easter Brunch – rave reviews! It can be frozen too for longer-term storage. Yum, I love the look of this dish… a nice alternative to mashed potatoes. I’d say this saved at least 45 mins! Now I know the before step. The caramelized onions complimented the buttery herbal goodness of the potatoes perfectly! Next time, which will be very soon, I will make the larger size version. I made it in my 10-inch cast iron pan, used bacon fat + olive oil (instead of butter + oo) and crumbled bacon over the top for the last 10 minutes of baking. And soooo tasty! I’ve made this dish twice now substituting yellow onion for the shallot and it was delicious. Potatoes boulanger made with fennel and shallots with my easter rack of lamb. Oh and I just arranged my potato slices circular in the skillet, it looked like a flower. Some special tastebud esp? Oh my word! It’s quick to prepare and simple if you don’t have to take the time to rinse it. This will be fab with pork chops. I love your recipes, Deb! This recipe is not as fancy in presentation, but also satisfies the gratin urge without the guilt of a cream & cheese version. This was easy and as beautiful as the picture. So delicious seasoned as per recipe! Deborah — It should serve about 8. ;-). They were perfectly crispy all over but fluffy inside. As someone who doesn’t own a mandoline… oh well. Love the drama of this – I too fell for your picture. Made this for the mom’s on mother’s day. Deb, do you not ~hide~ a photo of one or both of your children in posts anymore? So excited!!! i mean they were delicious and all that, but like a couple others mentioned above, they went kind of grey. Just got off the phone with Mr Wonderful asking him to pick up some russets. These were SO GOOD. Just some vege stock and the potatoes sliced up and then baked. Just thin, very thin. made this for easter at my grandmas house today- big hit! Looks and sounds great! Literally messy crispy delicious potato “balls” of heaven! Wow, what a lovely chip casserole ;) really, this so much prettier and elegant than the average potato casserole. The baking time, however, is epic, close to two hours. Making this again this weekend for company! I love all the different designs you have in all these recipe pictures on the site, but didn’t see anything in the gift guide. Bacon, more herbs, cheese… anything like that would punch it up a lot. what am i doing wrong? I also watched your video with you and your youngsters making the noodle dish. Vegans, earth balance works great in this dish. (Sorry for any mistakes, english is my second language!) Seven years ago: Lentil and Chickpea Salad with Feta and Tahini I think the exact quote from my boyfriend was, “I could eat this forever…all the time!” The goat cheese really made the dish, so thanks for the suggestion! I am fastly becoming a fan of your recipies. Just made this (along with your onion soup: boy was The Hubbs impressed!). Brush with remaining oil/butter mixture. Two years ago: Pasta with Favas, Tomatoes and Sausage Just what I needed today while sheltering in place…a sort of recipe that only can usually be purchased in a restaurant (impossible!) Jun 4, 2016 - Never mind that snowstorm, asparagus is nigh!. New here? Oh my, it formed the most amazing, golden, crunchy crust on the bottom and came right out of the pan – no scrubbing. They were as delicious as promised. Make more! 4 hours should do it. Yumm, these remind me of hasselback taters. Woah. Yes.. We didn’t get the crispiness that the recipe describes, but I think that is because we just used oil, no butter. Wild rice, deeply roasted sweet potatoes and broccoli and a miso-ginger-tahini dressing all piled into one bowl make this one of my favorite everyone-approved weeknight dinners -- use any kind of rice or combination of vegetables you've got; the dressing is the star. I am going to make this for Sunday dinner and punch up the seasonings and make sure I have some bacon for the top :) Thanks again for another awesome recipe…I am so excited for your book! I thought they would be good. How will we know???? I felt like Julia Child setting it on the table. I just popped these into the oven and they smell amazing cooking can’t wait to eat them! Lol im very confused and amused by this thread because the original comment this is threading on doesn’t appear to be spam. They are such a lovely flavor addition. Interview: Deb Perelman, Author Of 'The Smitten Kitchen Cookbook' Blogger and now cookbook author Deb Perelman insists you don't need a big or gourmet kitchen … You have to be a little rough, but they hold up. From the time I turn on the stove with cold water in the pot, this takes 45 to 55 minutes with 10-ounce potatoes. Should I be slicing them into. I am already dreaming of other possibilities (root veggies for Thanksgiving, beets, my mind is spinning!) https://www.thekitchn.com/smitten-kitchen-crispy-crumbled-potatoes-23086248 Guess the isolation is getting to someone! This looks like a perfect accompaniment to my dinner tonight. I’d probably skip the cheese and serve with aoli. Potato dish looks scrumptious…but where is our pic of Jacob? I baked it in a 10-inch cast iron skillet which worked like a charm. I also use onions instead of shallots, and often add thinly sliced garlic. If you have a mandoline, the prep on this is remarkably simple. Used rosemary instead of thyme because that’s what I had. A very impressive dish but very easy, just what I like. From Deb Perelman’s new book: Smitten Kitchen Every Day. I’m sorry, but you’re going to have to do two annoying things to make them at home: you’ll have to cook and fully chill the potatoes for several hours or overnight before you can finish them, and you’re going to have to deep-fry. I want to pluck those crisped, browned edges right out of the photo and munch away :). Let us know if you try it! Creamy centers, lovely browned potato chip crispy edges, and a great rounded flavor from the shallots and thyme. Always looking for a new recipe, and anything that resembles a “chip” in looks and flavor gets the approval of the husband. my husband won’t eat that type of dish, and I will…even though i shouldn’t! I fell in love with this dish when I saw it on an episode of Everyday Food. I’m one of those hard core potato eaters, and this recipe looks like something I’d love to eat by the fistful. I’m heading to the garage to get into my stache of potatoes! I’ve made this dish a whole bunch of times (I first saw it on The Bitten Word and I guess theirs was adapted from Everyday Food but the recipes seem identical). I added about 2 oz grana padano in the last 10 minutes, and when I make this again, I will use yukon golds and keep it covered with foil for longer…still so great. And isn’t hyperbole and a half one of the greatest things on the web? i imagined this recipe as more of an herbed potato sort of thing, so i seasoned it with homemade garlic salt, tarragon, oregano, parsley, and a bit of chili powder. I’m thinking this is definitely going to be a bookmarked recipe that I try (because we all know that “bookmarking” a recipe is kind of like the kiss of “I’m never going to make this” death). It’s a sideways gratin. Three years ago: Almond Cake with Strawberry-Rhubarb Compote These will be perfect for today’s Sunday lunch. I am going to tell him about the shallots – think he will like it a lot! Working from home during the stay-at-home order gives my a couple extra hours a day to try new recipes and this one jumped to first place! Potatoes are the greatest comfort foods in the world. It’s exactly how my friend and I would think, being junk food junkies (although I tend towards salty, and she towards sweet). The result: beatufully caramelized onions, that mixed perfectly with the oil/butter mixture and the onion juices, and everything steeping into the potatoes!! Next time, I would skip the red pepper and go with lots of freshly ground black instead. What a gorgeous presentation! Thanks for the recipe. I think these potatos will set them straight! If casserole seems to brown too fast, cover it with foil to slow it down. Perfect timing as I was looking for potato inspiration. You might want to check out the comment guidelines before chiming in. I used one Russet potato and some miscellaneous potatoes that I thought were Yukon golds but they came out equally crunchy! You could do baked butternut squash, or broccoli, or a green salad. So nice to see a potato dish that isn’t loaded with cheese and cream! Thanks for the recipe (and pictures). My daughter now wants this a part of her birthday dinner! Or you could pick your container first, slice a potato, fit it in, and then see if there’s room for more, and keep slicing until it’s full. I can’t wait, it looks delicious! Now. You just combined all my favorite things…. I think next time I will use all different sized potatoes, so I get more height definition. Hyperbole and a Half! i also used a regular yellow onion which gave it a stronger flavour. The potatoes look fab, must give them a go! It still tasted like dynamite, though. Crispy/crunchy on top, a little chewy and then that soft baked potato-y goodness followed by more crunch. It made for a bit more contrasting texture. In your mouth. thanks for the inspiration. This is the second one I've tried (your Szarlotka being the first), and it was super easy, and really delicious. The temperature is in Fahrenheit. Using a slotted spoon, transfer potatoes to a baking pan or cookie sheet. These are going on the meal planner shopping list for when I can face going to the supermarket again. Mandoline — I bought this one years ago mostly because it was $12 (at the time and I’m SURE you can find it elsewhere for less than Amazon has it right now) and I thought it would “hold me over” until I bought a real one. i LOVE anything and everything when potatoes are involved! Hello there, u recently discovered your great website :-) thank you for the great recipes !!! Looks. Buttery thinly shaven potato casseroles? Leave it connected at the very bottom. I love that recipe! And yes, I’ve tried to roast them instead and it’s just not the same, not even close — the smaller pieces and corners turn black before the angles of the chunks get any color on them. Amy — I haven’t tried it with Yukons. Just trying to decide if it’s excessive to make them every other day during lock down. I blanched at the 2-hour cook time and pre-nuked my dish in the microwave for about 9 minutes, to jump-start the cooking. I clearly need to find my mandoline. Two years ago: Asparagus and Egg Salad with Walnuts and Mint I love the idea of making this again and again. we’ve got visitors coming and this would be great for dinner, but we’ve got a full day planned and wouldn’t have time to prep when we get home (i’ve got your buttermilk chicken planned to marinate while we are away!). 4 shallots, peeled how pretty. Would avocado oil work instead of vegetable oil? Not so much, but equally as brown, crispy and delicious. How many ounces of shallots? Can’t wait for dinner!! Perfect timing as I was just sitting here contemplating making a gratin for (late) breakfast. The thought of goat cheese sprinkled on the top after baking sends it over the top. I think more oil overall would help, along with some extra seasonings. thank you so much for posting another great recipe!! I am in love with this picture and hoping to re-create this dish for an after race brunch this sunday. I made this last night and I can’t stop thinking about it. I used sunflower seed oil and it worked perfectly! Is there any way that you could parboil the potatoes to cut the cooking time? It eclipsed any plain Jane taste to over the top magnificence. I saw the Martha Stewart version on Pinterest the other day too. Ohh drool! Hope everybody’s staying healthy. Is it ok to cut them before they are boiled? I need these right now! Everything went as described in the recipe, and the extra fussing about the size of dish was very helpful. So much less stressful than making fries. Now I have to make these potatoes, like, now? So delicious!!!! I make it all the time. 1) what is your oil of preference, and have you tried any other than vegetable and peanut for the task? I held off on the shallots and instead bought some pesto and spread it on top and bottom of the slices of potatoes. Five years ago: Carrot Graham Layer Cake and Wild Mushroom Pate I don’t know how I lived without it! Thanks for the recipe. You are serious that sometimes they are served in ice cold champagne? I had it all nicely planned out. Just made this dish for Christmas dinner. Can’t wait to make this. I only used sweet potato, butter, cinnamon and maple syrup with the proportions you gave. Lordy! New here? anything that gets more brown edges on my potato makes me a happy lady. Thanks! My husband loved it, so this is definitely going to be made again. If i have to choose only one food i can eat for the rest of my life that would be potatoes. Twelve years ago: Shaker Lemon Pie Love your blog and looking forward to your book. For anyone else considering making this, don’t skip the shallots! When I read this post the first thing I thought of was how good this would be with sweet potatoes. I am loving the idea of the feta and the grilled crispy pancetta, but this is absolutely gorgeous. It was a hit. I’m always perplexed why we want our food to look exactly like the photograph, when that photograph was created by a professional. Sprinkle the oil mixture with a few pinches of coarse salt and red pepper flakes, if using; this will allow you to season both the top and underside of the potatoes. A local cafe serves these potatoes with fresh rosemary for breakfast. Mmm, looks good! Add 1/3 to 1/2 of the potatoes to the oil at a time. But now that I have broken my silence, I’m going to break down and ask a favor….will you please print a list of your favorite eateries in NYC? That photo is intoxicating, so of course I had to try this. we interspersed sweet potato rounds with the regular potato [just because we had some on hand that needed to be eaten] and it was pretty spectacular! I haven’t tried it yet. Can’t do without your blog! 2 Eggs, large. Hi Deb! No need for that! Beautiful dish as ever! YEAH!!! My goodness, this looks stunning. The only difference is they’ll have a hole in the middle. It is very testy. Thanks for the inspiration- I’m storing this recipe away for thanksgiving this year. He doesn’t like potatoes and had no idea I was trying anything different. The long cooking time isn’t necessarily a bad thing, just makes this dish perfect for Sunday dinner! ), Ooo…might have to make this for brunch tomorrow! This dish was gone in no-time, and we even made it again last night because it is so easy (go mandolin!). I’m confused by this because the Easiest French Fries recipe says Yukon gold? I have it open on my computer to remember to make it myself this weekend. 16 tbsp 4 ounces, or 115 grams) unsalted butter, unsalted. I love your idea of adding feta. Paired them with Trader Joe’s dolmas, their gigante beans (which I warmed in the oven), and one of their frozen apps (vegetable pouches + homemade sauce). made this for dinner tonight I really needed this. I am a big fan of scalloped potatoes but this may be better. Maybe I just made mine quickly enough that it didn’t happen? You know Julia, she probably has some very long and fancy name associated with her dish that I can’t remember. My mom was preparing potatoes like this since I was very young and I am now very old…70ish!I absolutely loved them! Anyway, never having heard of french-fried crumbled potatoes I didn’t miss never having them. Deb, I just want to say that the fact that you read Hyperbole and a Half turns my blog-world addictions into a complete, imploding circle of love and joy. Deb, this dish really looks good. Smitten Kitchen has become my go to for epicurean treasures, thanks so much for all your work. I made this from Martha’s recipe, but with Yukon Gold potatoes. Either way, very nice. Delish – and oh so presentable on the table. We are having traditional Southern potato salad for our Easter dinner tomorrow, but I am aching to try this next year. Thanks for a new way of thinking about roasting potatoes! ), Thanks again for inspiring me to make “Malaysian Crispy Potato Roast” on Season with Spice. Sounds interesting…I have a recipe from an old friend of my mom’s that is similar except for one little thing… she pours heavy cream over the tops! I boiled them in the morning right after reading Deb’s email. Do you think there’s any way to bake part of it the night before to lessen the wait time when we return home, hungry? These are a variation of Hassleback Potatoes. Next post: roast chicken with schmaltzy cabbage. I have combined celeriac and rutabaga slices amongst the potatoes, YUM! This dish actually made an appearance on the table for the first dinner I made (last evening!) First published April 23, 2011 on smittenkitchen.com |, Almond Cake with Strawberry-Rhubarb Compote, http://eatlittleeatbig.blogspot.com/2011/02/recipe-for-crispy-potato-roast.html, http://www.foodiewithfamily.com/2011/03/10/garlic-hasselback-potatoes/, http://www.seasonwithspice.com/2011/04/malaysian-crispy-potato-roast.html, http://www.epicurious.com/recipes/food/views/Potato-Casserole-241203, http://dimplesinthekitchen.blogspot.com/2012/05/crispy-roasted-potato-casserole.html.
Godox X2t Manual, Ggplot Geom_bar Sum, Ritual Of Battle Army Of The Pharaohs, Specialized Power 155, Ff8 Increase Strength, Perilla Seed Oil For Skin,