Let's shake things up! Try this crispy potato roast instead of a standard potato kugel or roasted potatoes.
¼ cup margarine, melted
6 Tbsp olive oil
10 Idaho potatoes, peeled and thinly sliced
4-5 shallots, thinly sliced
2 Tbsp onion soup mix
1 tsp freshly cracked sea salt
In a small bowl, combine the margarine and oil. Brush the bottom of an oval baking dish with the mixture and set aside.
With a mandolin, carefully slice the potatoes at the 3mm mark. You can also use the smaller setting but I prefer my potatoes a bit thicker. If you don’t have a mandoline, you can use a very sharp knife.
Lightly dust the potatoes with the sea salt then arrange the slices vertically in the dish in an outer circle and fill in the center.
Slice the shallots and wedge them throughout. The more shallots the better!
Add the onion soup mix to the remaining margarine mixture and pour it over the potatoes. Onion soup mix really does taste good on everything!
Bake covered at 375 degrees for 1 hour then uncover for 30 more minutes.