Thank goodness potatoes are gluten-free. I love Love LOVE potatoes and zoom in on them on restaurant menus since they’re an easy and obvious GF option. I’ve had my fair share of potatoes, and am always on the lookout for new ways to enjoy them. So when I found this Martha Stewart recipe, I knew I had to give them a try, without dairy, and happily, they turned out amazing. It’s such an elegant side dish that is deceptively easy to prepare and full of flavour.
The main switch-up here is the butter; I simply swapped the unsalted butter for dairy-free butter substitute. My preferred vegan butter is by Earth Balance which is organic, and they have a soy-free/dairy-free version that’s great for those with soy sensitivities. The great thing is it TASTES like real butter but is healthier and everyone can enjoy it. Also, I halved the recipe since it was only two of us enjoying this (with leftovers) but it can easily be doubled or tripled for company. My leftovers will be enjoyed with some eggs and spicy ketchup. Yum.
A mandolin is your best friend for this recipe, cutting the prep time into almost nothing. I used the second thickness setting on my OXO handheld mandolin but next time I make this, I’ll use the thinnest setting to get crispier taters.
The original recipe says to ‘arrange the potato slices vertically in dish’. I stacked the potatoes in and ended was like um, ok, ‘here are three potatos that got attacked by Edward Scissorhands.’ So I decided to make it uneven and stagger the different sizes of potato, which I liked for both asthetic and browning reasons. Make sure you put enough butter in the bottom of the pan too, otherwise the taters will stick (the amount in the picture above is a wimpy amount). Also, instead of thyme, I used rosemary, which I love for its warm and woodsy flavour. It gets added in after baking for 75 minutes. Martha Stewart, these potatoes are definitely a good thing.
Crispy Potato Roast
- Small oven-proof dish (mine is from Crate and Barrel)
- 2 Tbsp melted vegan butter (soy-free optional)
- 1 Tbsp olive oil
- 2 pounds russet potatoes (peeled)
- 2 shallots (thickly sliced lengthwise)
- 1/2 to 1 tsp dried red-pepper flakes (optional)
- Coarse sea salt
- 4 sprigs fresh rosemary
- Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of the baking dish with a generous amount of butter mixture. With a sharp knife or mandoline, slice the potatoes very thinly crosswise.
- Arrange the potato slices vertically in the dish, staggering various sizes. Wedge the shallots throughout. Brush Sprinkle with salt and red-pepper flakes (if using) and brush with remaining butter mixture. Bake for 75 minutes. Remove from oven and wedge rosemary sprigs and bake for another 30 to 35 minutes more, until potatoes are cooked through with a crisp top.