When I first saw this potato recipe from Martha Stewart’s Everyday Food, I knew I had to try it. It is so easy, yet so impressive. I did tweak the original recipe a little bit, but it is the same basic idea. And it is so good!
My family loved the crispy texture the outside of this had combined with the soft texture of the inner part of this dish. It is the perfect combination of both.
This would be a wonderful side dish for just about any meal. And really I would be quite happy eating this as the main dish part of the meal, although the meat loving men in my family might object.
But any way you serve this I think you will love it!
Crispy Potato Bake
Crispy potato bake is a great side dish for the holiday, serving a crowd, or anytime you need a special side dish.
- 3 tablespoons butter, melted
- 3 tablespoons oil
- 4 pounds potato, peeled
- Preheat oven to 375. In a bowl combine butter and oil. Use part of the mixture to grease the bottom of a 9x13 or similar pan. Set the remaining oil/butter mixture aside.
- Slice the potatoes very thinly. I do this in my food processor using the slicing blade so that I have thin and even slices.
- Arrange potatoes tightly in the greased pan.
- Sprinkle with salt and drizzle the remaining butter on top.
- Bake for 1 hr and 30 minutes or until potatoes are crisp on the outside and tender in the middle. I usually check this at about 1 hr and 15 minutes and then cook about 15 minutes more, but the time may vary depending on the thickness of the potatoes.
Amount Per Serving: Calories: 236Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 9mgSodium: 104mgCarbohydrates: 38gFiber: 4gSugar: 2gProtein: 5g
Nutritional values are approximate and aren't always accurate.
That looks so beautiful! I would’ve never thought it to be so simple – can’t wait to make this, very soon! Thank you for sharing!
how do you use your food processor to slice??
My food processor, and I think most food processors, has blades for slicing and grating. I used the one that is for thin slicing to do these potatoes. I hope that helps.
Oh my goodness! This looks divine! I’ve needed an alternative potato dish for a while now, and hello this is it! Thanks Lynn. By the way, it looks gorgeous, you did a beautiful job 🙂
Thanks! I love potatoes and this is an easy normal, but gluten free side dish. The only downside is the amount of time it takes to cook, but it is so worth it. 🙂
I am so making this for dinner tonight! Thanks Lynn! 😀
Just an idea… Could you add some cheddar and bacon to it for a variation to TGIF Potato Skins? Not sure what this dish tastes like but it looks like that might work? What are your thoughts?
Bacon makes this very good! Or even a little bacon grease in place of the oil. 🙂 Cheese always makes thing better, although I have not tried it with this. But now that you mentioned it, I am going to have to try it next time.
made this and family didn’t like the amount of oil. Would try again but reduce oil content.
Oh I love this idea! I grew up eating fried potatoes and since I have been out on my own I have not made them because they are not the best for you! 😉 These would be perfect! Crispy! Thanks! I will be trying this out!
If i had seen this earlier (my fault I’m behind) I would have tried these with tonight’s chicken – would have been great. Will definitely try it very soon.
Have you tried this arrangement for scalloped potatoes? I think it would work great by pouring the sauce over after arranging them. Gonna have to try it.
No I have not tried that, but it might work well.
This sounds divine! Serve with sour cream and call it a meal!
I made this last night but I used a mixture of butter and itlian dressing. It came out perfect!! They were so delicious and easy, I will also be adding this to my favorites!
I will be trying this one night this week. We are having a cold winter and this sounds like the new perfect side dish to add to my table. Thank you for sharing.
Thanks, I hope you enjoy it.
sounds delicious. A good dish to go with a company dinner.
I’m curious as to how many servings you get out of this?
I would say about 8 depending on how much other food you are serving with it. I hope you enjoy it!
Sorry… I have another question… have you tried this with sweet potatoes? or maybe a mix of both? And I’m not sure how someone thought it was too much oil! I am resisting the urge to double the butter/oil! In the oven right now! Can’t wait!!!!!
I have not tried it with sweet potatoes, but that sound great. They might not crisp up quite as well, but I think a combo would be delicious! I have been meaning to add bacon to this to make it more of a main dish, because I think that sounds really good as well. 🙂
This looks great. What’s the best type of potato to use? Also, is this dish okay to sit for a while then be reheated for a few minutes before serving?
I have used regular baking potatoes and gold potatoes. Both work. This usually stays warm for awhile, especially if you cover it in foil when it comes out of the oven. It will have the best texture right away, but yes you could easily reheat it for a little bit before serving. I hope that helps.