When a name says it all...
There are times when you bring a side dish to the table and if you are lucky, you might hear a few ahs and oohs, maybe a favorable comment to change the conversation from the horrors of our day. If you are lucky, a really nice follow up of 'hurry, say grace and let's eat' is nice.
Impressive and down right delicious, this is one dish I will not take credit for, at least not in idea as I first saw it posted on Pinterest. I chased down the recipe and of course, made my usual changes to accommodate our taste plus made a change up in prep and added a few lacking ingredients for taste; all were obvious oversights I am sure... oh well, poor Martha can't be everywhere. You can put this one in the category of 'somewhat new recipe with a much better name'.
Grandiose Potato Roast
2 large shallots
2 green onions
3 tablespoons butter, melted
3 tablespoons olive oil
1 teaspoon no-salt Creole seasoning
dash of celery salt
several grinds of black pepper
2 garlic toes, minced
1 tablespoon minced parsley
1/2 teaspoon lemon juice
3 large baking potatoes, flat and long works best
Peel and slice the shallots thinly. Slice green onions, separating green and white parts. Put all aside.
Peel the potatoes and slice as thin as you can, about 1/8-inch thick. Put aside.
In a medium bowl, add the butter and olive oil and mix together. Stir in the creole seasoning, celery salt, pepper, garlic, parsley and lemon juice. Carefully toss in the potatoes taking care not to break the slices.
Preheat oven to 375 degrees F.
Spray a 1-quart baking dish with cooking spray, or butter the bottom and sides. Arrange the potato slices vertically in a randomly gathered order in the baking dish. (Meaning large slices mingled with small pieces.) Place the shallots and the white part of the green onions in between the potato slices distributing throughout. Reserve remaining oil mixture in bowl.
Bake for about 75 minutes.
Reheat the oil and butter mixture if needed in the microwave and toss in the green onion tops. Sprinkle this mixture on top of the potatoes and brush with remaining oil/butter mixture. Bake another 20 minutes or until the top is nice and brown with a crisp finished appearance.