Makes 10 servings, each approximately 234 calories, 5.4 grams fat, 31 grams carbs, 2.7 grams fiber, 6.8 grams protein, 6 WW Points+
Ingredients:
3 TBSP unsalted butter, melted
3 TBSP extra-virgin olive oil
4 pounds russet potatoes, peeled
4 shallots, thickly sliced lengthwise
Kosher salt
1 teaspoon red-pepper flakes
3 TBSP extra-virgin olive oil
4 pounds russet potatoes, peeled
4 shallots, thickly sliced lengthwise
Kosher salt
1 teaspoon red-pepper flakes
½ cup diced pancetta or bacon
8 sprigs thyme
8 sprigs thyme
Preheat oven to 375 degrees.
In a small bowl, combine butter and oil.
Brush bottom of a casserole 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. Sprinkle with salt and red-pepper flakes, and pancetta; 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.
Adapted from Martha Stewart’s recipe http://www.marthastewart.com/recipe/crispy-potato-roast
