If I could pick my one favorite way to serve potatoes, it’s roasted. Rosemary, oregano, garlicky olive oil infused. Crispy salty edges and buttery soft inside. Most recipes prepare roasted potatoes diced or cut in small wedges and I’ve made them in that way endless times. It’s almost an automatic side when I think of any roasted meats….lamb, okay, roasted potatoes…roasted chicken, most definitely….roasted salmon, yep….roasted Italian sausages, of course who doesn’t love sausages with roasted potatoes and peppers, ….roasted Turkey, hmmm….Tday is coming up……and even with bbq ribs and as side for brunch!
But after awhile, I needed a change. My inner artistic, eat with your eyes, self was getting a tad bored with the usual diced up look. So, (I had to search my archives to find the exact date – truly I am so meticulous, it even drives me crazy!) way back in 2009, as I was flipping through Every Day Food Magazine, a photo of sliced roasted potatoes immediately caught my attention!
I’ve changed up the recipe in so many ways, different herbs, garlic or sundried tomatoes instead of shallots, using sweet potatoes only, or a mix of both as in this one, olive oil only and a gremolata topping of parsley, parmesan, garlic and lemon zest . Honestly I don’t think you can screw this up no matter how you change it up!
What also makes this great for gatherings versus making the hasselback type (using the whole potato and sliced partially through) is that you can serve yourself just a few slices rather than a whole potato which is just a bit much for a huge holiday spread. A mandolin is necessary for the thin slices, but with patience and slicing thin with a knife, it certainly will work just as well.
Roasted Sweet and White Potato Medley
adapted from Every Day Food Magazine
3 tablespoons unsalted butter, melted or ghee
3 tablespoons extra virgin olive oil infused with garlic (see below)
2 lbs. russet potatoes, peeled
2 lbs. sweet potatoes, peeled
4 shallots, thickly sliced lengthwise
4 sprigs rosemary
1/4 cup fresh oregano
Kosher salt and freshly ground black pepper
Garlic Oil: In a saucepan, gently heat 1 cup of olive oil. Add in the individual cloves from one whole garlic bulb, having removed the skins and slightly smashed. Gently heat the oil / garlic mixture over medium heat for about 8-10 minutes. Remove and allow to cool. Garlic Oil will keep for about 1 week, refrigerated.
Preheat oven to 375 degrees. In a small bowl, combine butter and olive oil. Brush the bottom of a 9 inch baking dish with some of the butter/oil mixture. With a sharp knife or mandolin, slice the sweet potatoes very thinly crosswise. Keep the slices together as you cut them and arrange potatoes slices vertically in the baking dish.
Then slice the white potato and slide one white potato between each sweet potato slice. Wedge shallots throughout. Drizzle on remaining butter/oil mixture. Sprinkle with salt and pepper, smoked paprika and chopped herbs. Bake for about 1 1/2 hours until potatoes are cooked through with a crisp top. Serves 8.