Crispy Roasted Potatoes

3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
4 pounds russet potatoes, peeled
4 shallots (or 1/4 small onion), thickly sliced lengthwise
1/4 tsp season salt
1/4 tsp table salt
1/8 tsp pepper
1/2 to 1 teaspoon red-pepper flakes (optional)
8 sprigs thyme (optional)
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 thinly slice the potatoes length wise. Brush baking dish with half of the butter and oil mixture.
Arrange potato slices vertically in dish. Wedge shallots (or onions) throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 hour. Add thyme (if using) and bake until potatoes are cooked through with a crisp top, about 45 minutes more.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31