Crispy Potatoes

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   1. Preheat oven to 400*.

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   2. In a small bowl, combine butter and oil. Brush the bottom of a round 9-inch baking dish with butter mixture.

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   3. Using a mandolin, slice potatoes very thinly. Arrange potatoes thin sides up, slightly fanning out slices as you go.

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   4. Wedge shallot slices sporadically throughout and sprinkle pepper flakes over potatoes. Season with salt & pepper to taste.

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   5. Roast until potatoes are cooked through, with a golden crust, about 1 hour. Tuck thyme around potatoes and bake for 15 more minutes.

No additional tips available.