Potato and Apple Medley Roast with Shallots

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We're settling nicely in Philadelphia and autumn is welcoming us warmly.

leaves and a chevy

The beauty of the foliage strikes me every time I look down at my feet and Scout (currently in a cone after losing her lady parts) loves to romp around and try to catch the falling ones.

scout and germantown

I spent the weekend roasting garlic and christening our new digs with the aroma of good food.

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I'm consistently caught off guard when I start craving food in accordance with the season. Just when I think I can't say goodbye to fresh berries, sweet potatoes and honeycrisp apples call to my heart and usher me, entranced, to autumn.

indian corn

The most time-consuming part of this roast recipe is peeling the potatoes and slicing the veggies and fruits. A mandoline slicer would cut back significantly on prep time and I keep telling myself to just suck it up and invest in one. And now that I have bags of leftover potatoes in the closet, I just might.

However, after the prep and arranging, this is a breeze. Let your oven work its magic.


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Roasted Potato and Apple Medley with Shallots
Adapted from Martha Stewart's Crispy Potato Roast

Ingredients
3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
3 pounds russet potatoes, peeled
3 pounds red potatoes, unpeeled
4 shallots, thickly sliced lengthwise
4 small red apples, unpeeled
Coarse sea salt
Black Pepper
8 sprigs thyme and rosemary

Directions
1. Preheat oven to 375 degrees. In a microwavable bowl, combine butter and oil. Microwave until the butter is melted. Brush the bottom of a baking dish with about 1/3 of the mixture. Peel the white potatoes (I used Russet), and slice the potatoes and apples very thin crosswise with a sharp knife or mandoline.

2. Arrange the potato and apple slices vertically in the baking dish, alternating the colors randomly. Chop the shallows and wedge them throughout. Brush the remaining butter mixture on top of the dish and sprinkle with sea salt and pepper to taste.

3. Bake for 1 1/4 hour. Remove from oven and add thyme and rosemary and return to oven. Bake for another 25-30 minutes until the dishes reaches your desired brownness.

5 comments:

  1. Hi from the UK. Found this on Foodgawker and it looks fantastic!

    I definitely want to try it this weekend, but I'm a bit baffled by what you did with the apples. Did you leave the entire core and pips in or did you just slice up to the core and knock the pips out?

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  2. Lovely! These potatoes and apples look absolutely delicious...what a gorgeous and tasty dish! :)

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  3. This is absolutely beautiful! I'll make my farmer husband bring home apples just for this. Thanks for sharing!

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  4. this is 1. beautiful, 2. creative, and 3. absolutely genius...yum.

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  5. Looks delicious. Would love for you to share your pictures with us over at foodepix.com.

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