Crispy Potato Roast

Have you seen the picture floating around pinterest of the Crispy Potato Roast? Well I have. Daily. I decided it was time to make it and check off eating the scrumptious tempting dish off my bucket list. Too bad I didn't get a great picture like they did. I keep saying I am going to get lighting and the weeks go by and I don't do it. My pictures turn out fine if I can take them during the day with natural lighting. Once it is dark... you get what you get. I can promise you this. The dish is scrumptious. Make it!

Gluten Free Crispy Potato Roast

adapted from Fish Food
3 tablespoons butter, melted
3 tablespoons extra-virgin olive oil
4 pounds russet potatoes, peeled
1/4 cup chopped red onion
4 garlic cloves minced
Coarse Sea Salt
1 tsp italian seasoning
Preheat oven to 375 degrees.

In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes thin.

Arrange potato slices vertically in dish. 

Wedge red onion and garlic throughout. Sprinkle with salt brush with remaining butter mixture. Bake 1 hour and add italian seasoning and bake until potatoes are cooked through with a crisp top, about 45 minutes more.

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