Potato Roast

2 large russet potatoes
1 small yellow onion
1 tsp fresh thyme leaves, plus several sprigs
Pinch of red pepper flakes
4 TBSP oil or butter
Sea salt
Freshly ground black pepper

Peel the potatoes, then slice them in super thin slices (I used a really sharp knife, but a mandoline works too). Set aside. Slice onion into thin slices as well. In an appropriately sized baking dish, add half the oil/butter, the red pepper flakes, a few grinds of black pepper, and a hefty pinch of sea salt. Arrange the potatoes in the dish, adding slices of onion between every few slices of potato. Drizzle the remaining oil and another pinch of salt. Bake at 375 for 1 hour and 20 minutes, than take out, and sprinkle the thyme leaves over-top, along with the sprigs of thyme. Continue baking for another 35 minutes or until desired ‘crispiness’.

Leftovers stay well in the fridge and can be served conveniently for breakfast. Just saute in a hot pan, than serve with an over medium egg on top.

Recipe adapted from Martha Stewart