This Potato Roast is an exciting change to the classic mash potato. Infused with crispy bacon strips, thyme and Guajillo Flakes not only looks stunning but tastes amazing. The key is to slice the potatoes very thin so they cook evenly. Here’s what you need:
Crispy Potato Roast with Guajillo Flakes
- 3 tbp unsalted butter melted
- 3 tbp extra virgin olive oil
- ½ tsp Guajillo Chilli Flakes
- 4 or 5 medium/large potatoes
- 3 small shallots thickly sliced
- 5 streaky bacon sliced in cubes
- Springs of thyme
Preheat oven to 190C. In a small bowl combine butter, extra virgin olive oil, guajillo chilli flakes, salt and pepper. Set aside. With a sharp knife or mandolin slice the potatoes very thinly crosswise.
Fry the bacon strips until lightly brown. Set aside
Brush the bottom of a deep oven safe dish with the butter/oil mixture. Arrange potato slices vertically in dish. Wedge shallot slices between the potato slices. Brush with remaining of the butter/olive oil mixture. Sprinkle the cooked bacon on top of the potatoes. Arrange a few fresh thyme springs.
Bake for 1 ¼ hr until the potatoes are fully cooked.
Tip: The thinner the potatoes are cut, the crispier the get. When slicing them, keep them together and it will be easier to arrange them inside the dish.
Add fresh thyme springs and more Guajillo Chilli Flakes to garnish and enjoy!