Crispy Potato Bake {recipe}


Crispy potatoes call to me, so while on Pinterest awhile back, I pinned these in my “recipes to try” board. And try I did! These potatoes are soft underneath, yet have a pleasant crispy top. And the aroma of the roasting garlic was a wonderful touch as well. They were much less work than making au gratins, yet a satisfying side dish.

Crispy Potato Bake

{adapted from Fish Food Blog}

5 tablespoons unsalted butter, melted
4 pounds russet potatoes, peeled
3-4 small onions or shallots
2 cloves garlic
salt and pepper to taste

Method of Preparation

1. Preheat the oven to 375 degrees and melt butter. Grease a mid sized casserole pan with some of the butter.

2. Slice potatoes very thinly and arrange vertically in the dish.

3. Also slice the onion and garlic into circles (not chopped) and slide between the layers of potato.

4. Brush with remaining butter and sprinkle with salt and pepper.

5. Bake 1 hour, covered with either aluminum foil (not touching the food) or a solid sheet pan. Uncover and bake an additional 20-30 minutes until potatoes are cooked through and crispy on top.


*This post is linked to Real Food Wednesday

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About Donielle

Donielle is an amateur herbalist and natural momma to two littles (with another babe in heaven) after dealing with being less than fertile. She has a passion for nourishing nutrition, natural living, and spreading the word on how food truly affects our health.


  1. Oooh these look AWESOME.

  2. These look great! I saw that you said combine butter and oil but I did not see how much oil….

    donielle Reply:

    @Sarah, Sorry – I had the post drafted and then changed it! I was using 3 Tbsp butter and 3 Tbsp oil like the original recipe, but switched to all butter since I don’t like to heat fragile oils. :-) I changed the recipe – thanks!

  3. Could I use all coconut oil? Have a dairy-free child here and I’m just learning about traditional foods/cooking. I’m not sure if they replace each other equally (if at all). Thanks!

    donielle Reply:

    Yes – coconut oil would work beautifully! :-)

  4. Looks delicious! I have a recommendation regarding the aluminum foil, given to me by my nutritionist. She said if I absolutely MUST use it (which is not a daily or even monthly event, honestly), to use a slightly-smaller piece of parchment paper between the foil and the food, as a barrier to prevent the fils’ touching the food. The reason for this barrier is because as the food heats up and water condenses on the foil, it accumulates “foil additives” (you know– JUNK!) and then drips back down onto the food, bringing the junk down with it. This can be done when making foil “packets” for grilling, as well.

    donielle Reply:

    @ReneeH, Great tip! A lot of times I’ll just use a cookie sheet or something on top too.

  5. This sounds delicious! My husband loves potato side dishes, so I know he won’t mind me trying them. :-)