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Crispy Potato Roast

I haven’t made a Martha recipe in a long time but I had a bag of potatoes in my cabinet that were growing more ears than I care to talk about. Nightmares. They needed to be used quickly and I didn’t have the patience for a bunch of baked potatoes, however delicious they are. So I scoured my Pinterest board and found this puppy staring back at me.

It’s a bit of cutting and I sliced them by hand, which is why mine are larger than the original. I couldn’t be bothered to find my mandolin. Lazy. I also left the skin on because, I’m sorry, that’s the best part. Why was it cut off in the beginning??  I don’t understand. Crispy potato skin is the stuff of heaven.

Click for the recipe!


  • 3-4 lbs of potatoes, sliced thin
  • 1 TBS of vegan butter
  • 2 TBS of chopped scallions
  • salt, pepper and olive oil
  • 3-4 sprigs of rosemary


  1. Preheat oven to 375F.
  2. Rub butter all over the inside of your baking dish. Place potatoes inside standing up.
  3. Brush olive oil over the tops. Sprinkle salt and pepper to taste. Add scallions to the top.
  4. Bake in the oven for about an hour. Pull out and add your rosemary and brush on more oil. Bake for another 30-40 minutes. Check with a fork to make sure your potatoes are nice and soft in the middle. NOTE: Because I used small potatoes the cooking time was less than the original recipe. You’ll need to judge by the size of your potatoes.

Potato Roast

Potato Roast 2

Potatoe Roast cooked


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