I’m pretty sure everyone knows that I am a Facebook fanatic. Every day, you can find updates on my children, pictures of my family and tons of recipes and tips on my Kitchen Tested fan page. Besides enjoying my own pages, I also love to “stalk” my friends and check out how their days are going and one day, I found a picture on my friend Rachel Tuchman’s page that inspired me to make this dish. She had made the Crispy Potato Roast by Sarah Lasry on Kosher Street, originally in Martha Stewart magazine. I saved the recipe and placed it aside for a special occasion and the time finally came while I was preparing my menu for Simchat Torah, the Jewish holiday celebration marking the conclusion of the annual Torah reading cycle. Since roasted potatoes or kugels can be generic and simple, albeit delicious, what could be more exciting than a new twist on an old favorite and here it is!
Crispy Onion Soup Potato Roast Ingredients
1/2 stick margarine, melted
6 Tbsp olive oil
10 Idaho potatoes, unpeeled and thinly sliced
4-5 shallots, thinly sliced
freshly cracked sea salt
2 Tbsp onion soup mix
In a small bowl, I combined the margarine and oil. I brushed the bottom of an oval baking dish with the mixture and set aside. With a mandoline, I carefully sliced 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 but it will take longer.
I lightly dust the potatoes with the sea salt then arranged the slices vertically in the dish in an outer circle and filled in the center.
I sliced the shallots and wedged them throughout. The more shallots the better!
I added the onion soup mix to the remaining margarine mixture and poured it over the potatoes. Onion soup mix really does taste good on everything! Pour all over brisket with some spicy mustard and cook in the crock pot overnight. Yum! Sorry for quick the detour, now back to the potatoes. I baked covered at 375 degrees for 1 hour then uncovered for 30 more minutes.
The result was a topping of crispy skin and onions flakes with a creamy and salty flavorful potato center. This will really wow your guests and they’ll never know how easy it was to make…unless they read this post, of course.
- ¼ cup (1/2) stick margarine, melted
- 6 Tbsp olive oil
- 10 Idaho potatoes, unpeeled and thinly sliced
- 4-5 shallots, thinly sliced
- freshly cracked sea salt
- 2 Tbsp onion soup mix
- 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 mandoline, carefully slice the potatoes at the 3mm mark. If you don’t have a mandoline, you can use a very sharp knife but it will take longer.
- 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.
- Bake covered at 375 degrees for 1 hour then uncovered for 30 more minutes.