Crispy Roasted Potatoes

These go really well with any roasted meat. Chicken, beef, pork, even fish it doesn't matter. These will enhance any meal.
Cook's notes- I recommend using a manoline or veggie slicer for this. It will cut your time in half. Mandolines are a heavy medal slicer that can slice veggies in a variety of ways. A cheaper version is the vegetable slicer. It is usually made of plastic and will slice the food thinly. Both are flat with a metal blade in the center. I have a vegetable slicer which works well for my needs. You slide the item to be sliced along the surface and it will thinly cut it for you. Both can give you a nasty cut if you aren't careful. Always stop slicing before you get too close to the blade. You will lose some of the veggie you are slicing but you can always cut more veggies you can't so easily replace your finger.

3 tablespoons melted butter
3 tablespoons olive oil
4 pounds russet potatoes, peeled
4 shallots, thickly sliced lengthwise
salt
1/2 teaspoon red pepper flakes
6-8 sprigs of fresh thyme

Preheat oven to 375. Combine the butter and the oil. Brush the bottom and the sides of a 9 inch round cake pan with some of it. Using a mandoline, vegetable slicer, or sharp knife,slice the potatoes into thin slices crosswise. Arrange the potatoes vertically in the baking pan. Place the slices of shallot throughout the pan among the potatoes. Brush the top of the potatoes and shallots with the remaining butter and olive oil. Sprinkle with the salt and pepper flakes. Lay the thyme sprigs over all. Bake until the potatoes are cooked through and crisp on top, about 30 minutes.