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There’s something magical about a potato dish that looks impressive but is secretly simple to make — and this Crispy Potato Roast is exactly that kind of recipe. Thinly sliced potatoes are laid in a baking dish with thinly sliced onions between some of the potato leaves. These get brushed with a beautiful herby butter mixture before oven roasting to gold and crispy perfection.
The edges turn irresistibly golden and crisp while the centers stay tender and creamy. It’s the perfect side dish when you want something a little special without any fuss. Whether you’re cooking for a holiday meal, a Sunday roast, or just craving a cozy comfort side, this potato roast delivers big flavor with minimal effort. One bite and you’ll understand why it’s a recipe worth keeping on repeat.
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.jpg "Crispy Potato Roast")
- 2 TBS butter, melted
- 2 TBS olive oil
- 1 tsp Worcestershire Sauce
- 1/2 tsp dried thyme
- 1/4 tsp garlic powder
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 1 medium onion, peeled and cut into thin slices
- 8 medium potatoes
.jpg "Crispy Potato Roast")
.jpg "Crispy Potato Roast")
- Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 9-inch round baking dish very well. Set aside. (Use butter, lard, or beef tallow to butter the dish. I used a round enamel cake tin.)
- Peel your potatoes and cut them into half lengthwise and then cut each half into very thin slices. Keep them together. (Cut them into 1/4-inch slices, holding the potato together as you cut.)
- Slide a knife under each potato half and place them into the buttered baking dish. Stick some onion in between the slices, here and there, wedging it in. (NO need to put it in between every slice. Divide it more or less equally amongst the potatoes.)
- Whisk together the remaining ingredients and pour them evenly over top of the potatoes. Cover the baking dish loosely with foil. (Covering the potatoes, helps them to steam and cook quicker without browning or burning during the first stage of cooking.)
- Place into the preheated oven. Roast for about 45 minutes. (Your potatoes should be almost fork tender at this point.)
- Uncover and roast for a further 25 to 30 minutes until the potatoes are done through and they are golden brown on top with crispy edges here and there.
.jpg "Crispy Potato Roast")
- Read through the recipe thoroughly a few times before cooking this recipe. This will help to familiarize you with any ingredients that you may need and any equipment, baking dishes, etc.
- Assemble all of your ingredients before you begin. This will help to prevent you from leaving anything integral to the recipe out by accident.
- Do not use a potato that will not keep its shape during the lengthy cook time.
- Do not cut the potatoes into slices which are too thick. 1/4 inch thick is the ideal thickness. Any thicker and they will take longer to cook.
- Make sure you cut the onions thinly enough so that they fit well between the potato slices without making the gaps too large.
- Instead of oil and for more flavor you can use beef tallow with the butter.
- This is a case where you want the potatoes to be snug in the pan. This helps them to hold their shape during baking.
.jpg "Crispy Potato Roast")
.jpg "Crispy Potato Roast")
1.jpg "Crispy Potato Roast")
Crispy Potato Roast
A deliciously different and very attractive side dish for those times when you want something just a tiny bit special!
Ingredients
- 2 TBS butter, melted
- 2 TBS olive oil
- 1 tsp Worcestershire Sauce
- 1/2 tsp dried thyme
- 1/4 tsp garlic powder
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 1 medium onion, peeled and cut into thin slices
- 8 medium potatoes
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 9-inch round baking dish very well. Set aside.
- Peel your potatoes and cut them into half lengthwise and then cut each half into very thin slices. Keep them together.
- Slide a knife under each potato half and place them into the buttered baking dish. Stick some onion in between the slices, here and there, wedging it in. NO need to put it in between every slice. Divide it more or less equally amongst the potatoes.
- Whisk together the remaining ingredients and pour them evenly over top of the potatoes. Cover the baking dish loosely with foil.
- Place into the preheated oven. Roast for about 45 minutes.
- Uncover and roast for a further 25 to 30 minutes until the potatoes are done through and they are golden brown on top with crispy edges here and there.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
What a delicious year it has been here in The English Kitchen. When I look back on all the things I cooked and shared with you this year I am amazed at just how many recipes there were! I have been doing this now, sharing new and fresh recipes with you almost every day since 2010.
Admittedly I have gotten much better at the art of presentation in the ensuing years since I began. When I look back at some of those early posts I just about cringe at how very unprofessional and poorly photographed they were, despite them being sound and delicious recipes. I really do need to take the time to go back and redo them and bring them up to date.
I thought it would be fun as we are nearing the end of the year to go back and pick out one favorite recipe that I cooked on here for each month of 2025. It sounded like it would be fairly easy for me to do that, but it really wasn't there were so many delicious things to share!
Nevertheless, I managed to tweak it down to just twelve tasty dishes, one for each month. I hope you enjoy the ones that made the cut, and that you will want to perhaps cook some of them yourself if you haven't already!
JANUARY - Rice and Smothered Cabbage Soup
Traditional Irish Boiled Fruit Cake is a timeless classic! It's a real keeper. Moist and stodgy, this is a cake that will keep in the cake tin for quite a while.
This is a plain and a simple cake. Country fare. The type of cake that might be offered to you along with a nice hot cup of tea if you were to go visiting of an afternoon, along with copious amounts of butter for spreading.
It is nothing fancy, but those are the kinds of recipes and food that I enjoy most of all.
APRIL - Old Fashioned Tomato Mac & Cheese
Macaroni & Cheese with tomatoes is something I have always made for my family and something they had always loved. Usually, I just use a tin of chopped tomatoes drained and I stir it into the macaroni and cheese.
I have also done it the old-fashioned way where you stir the tin of undrained tomatoes into the hot macaroni and then add big chunks of tomatoes prior to baking it. This was the way my grandmother always made it and it is much beloved. I also add cubes of buttered bread to it. So yummy.
From the minute I saw this Old-Fashioned Tomato Macaroni & Cheese recipe on the Kitchen Magpie I had it bookmarked as something I just HAD to make! It was probably one of the most delicious macaroni and cheese dishes I have ever made. It became a real favorite!
Think it's impossible to get a delicious dessert on the table in just a few minutes? Think again! This 2 1/2 Minute Jam Sponge Pudding recipe does just that! It totally delivers on its promise!!!
A delicious jam sponge pudding that is cooked to delicious perfection in the microwave in only 2 1/2 minutes.
With its sweet raspberry jam topping and a lush light and moist vanilla sponge, this pudding is the perfect dessert to make when the family is nipping at your heels in want of a delicious dessert and they want it NOW! This pudding/dessert came out a clear winner in my books! I could also see lots of variations that would be possible. A keeper for sure.
JULY - Air Fryer Egg & Cheese Toast with Crispy Breakfast Potatoes
I really love having a Breakfast for supper every now and then, and this delicious breakfast that is completely cooked in the Air Fryer was just the ticket for me. I love using my air fryer, especially in the summer months when I am not wanting to heat up the kitchen. Breakfast for supper, cool kitchen? It's always a win/win for me.
I was really pleased with the way the potatoes came out. They were nicely crisped up with golden-brown edges. They also had bags of flavor with just the right amount of spice.
Designed to be the perfect size for just two people, it is a delicious chocolate buttermilk cake, composed of a single layer. A six-inch layer, which you split in two through the middle, and then fill and frost with your favorite frosting!
You don't have to bake it in a six-inch layer cake tin, however. A 1/8 sheet pan also works well or a 6 by 9-inch casserole dish, and, if you live on your own like I do, I highly recommend you make the investment!
This was moist and delicious with a rich chocolate flavor that I really enjoyed.
SEPTEMBER - Steakhouse Steak and Chips
Steak has gotten so expensive that it is a really rare treat for me and as such I am always looking for the most delicious way to cook it. This was a clear winner. Perfectly pan grilled to medium rare. Nothing fancy needed, just salt and black pepper. And a nice hot pan.
Served with a simple parsley chimichurri sauce which had a beautiful flavor and was also simple to make as well. Just blitz the ingredients in a food processor. Fresh parsley, vinegar, olive oil, red onion, seasonings and crushed chili flakes. I use a mini food processor. If you don't have one, you can also make your sauce by hand, but it will take considerably more work to chop everything to the right size.
The cream thickens into a sauce while it is cooking along with the juices of the vegetables with most delicious results. The use of two cheeses in this dish complements the natural earthy sweetness of the root vegetables perfectly.
Easy to make without requiring a lot of effort, impressive to look at when done, and delicious. What more could you ask for?
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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