Crispy Yellow Idaho® Potato Roast
- 5 pounds of yellow Idaho® potatoes
- 8 sprigs of thyme
- 1 stick of butter
- salt and pepper
- 1 cup of beef stock
- 2 tablespoon of unsalted butter
- 1 tablespoon of olive oil
- 3 large Spanish onions, peeled, and sliced into strips
- 1 teaspoon of white granulated sugar
- 2 tablespoons of all purpose flour
- 2 fluid ounces of Porter beer*
- 16 fluid ounces of beef stock
- salt and black pepper to taste
- 1 teaspoon of Worcestershire sauce
- Preheat your oven to 400°F.
- Using a small knob of butter, lightly butter your baking dish.
- Wash and thinly slice your yellow Idaho® potatoes, as you slice them, place them in horizontal stacks inside your baking dish until your baking dish is full of sliced potatoes. Avoid the impulse to over stuff your stacks, the tighter the stacks are, the longer the cooking time.
- Gently melt the remaining butter in a sauce pan with a sprig of thyme, while that melts, pour the beef stock evenly across the potato stacks to evenly coat them, allowing the excess to fall to the bottom of the pan.
- Once melted, evenly pour the butter across the top of the potato stacks.
- Cover, and then bake for 30-45 minutes, or until they are tender to the touch. (The best test is to pull a slice out and taste it). Once tender, remove the cover and turn up the heat to 425° F and bake for a further15 minutes, or until the edges are gold brown and crisp.
- On medium heat, warm the butter and olive oil in large saucepan, once the butter is melted, add the onions and a pinch of salt, and then turn up the heat, stirring so that all the onions are coated in the butter blend.
- Reduce the heat to low, and leave the onions to cook gently with the lid on for 30 minutes or until they are soft and translucent; taking the time to stir them every so often to prevent them from sticking to the pan.
- Once the onions are soft, remove the lid, turn up the heat and sprinkle them with sugar. Cook for a further 2 minutes, stirring the pot occasionally to allow the onions to caramelize.
- Once caramelized, reduce the heat to low, shift in the flour, and let cook for 1-2 minutes before increasing the temperature to medium and adding the Porter and beef stock.
- Allow the pot to simmer for a further 20 minutes before stirring.
Time Saving Tip: Make a large batch of gravy, freezing the extra for a quick re-heat the next time you need a fabulous gravy and time is not on your side.
*Optional: If you prefer not to use the Porter, replace it with more beef stock.
Yield: 6 Servings