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Crisp Potato Roast
- 4 lbs. russet potatoes peeled
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter melted
- 4 shallots peeled and thickly sliced lengthwise
- 1 teaspoon red pepper flakes
- Coarse salt and ground black pepper
- 8 sprigs thyme
Directions:View on PBS Food
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