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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 1 |
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I had some potatoes and shallots on hand and was looking for something to do for a side dish and came up with this. They came out SO GOOD! And with just enough heat to warm your tummy... There were no leftovers! Ingredients:
4 russet potatoes, thinly sliced |
4 shallots, thinly sliced |
4 tablespoons butter |
3 tablespoons olive oil |
1 teaspoon kosher salt |
1 teaspoon pepper, coarsely ground |
1/3 cup ranch dressing |
1 teaspoon tabasco sauce |
Directions:
1. Preheat oven to 325°F.
2. Alternate potatoes and shallots around small baking dish adding bits of butter as you go (stacking vertically).
3. Drizzle with olive oil and sprinkle with salt and pepper.
4. Pour Ranch over that.
5. Sprinkle Tabasco over that (use as you like, I just shook it liberally, the tsp measure is an approx).
6. Place in oven alongside whatever else you're roasting (for me it was Mermaid's Tender Roast Chicken.
7. You can cook for at least 1.5 hours and up to 2. The longer you roast them the browner and crunchier the edges get and that's a VERY good thing!
8. Ladle up and enjoy!
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