Karate_Prom: I can dig this but a few things come to mind.
Don’t use a Mandolin without a guard unless you want to make roasted fingertips too.
Also, people up your flavor game!! Tone it down on the bacon (I know, how dare I but seriously bacon isn’t the only flavor in the world even though it’s delicious). Or keep the bacon, I don’t give a shit but PLEASE throw some fresh herbs in (personal favorite for dinner is rosemary and thyme, toss that shit in with the spices and oil to roast with the potatoes and onions), use fresh ground pepper (you’ll never go back to boxed, fine grind stuff again and it’s cheap as hell. You can even reuse grinder container from some prepackaged herb or salt blends like Trader Joes has, I’ve been using one for years (not pretty but works damn well) for my pepper and bulk whole peppers can be bought and stored for super cheap), and try some red onions!!
I like the recipe OP and I’m damn sure going to try your technique. I normally cute into chunks and roast because I like the herbs and spices all over each bite (and the crunch when all 4 side are perfectly crisp! Hot damn!) but I like the presentation of this and I’m interested to see how it turns.
Anyway, I think the edible kicked in half way through this message! I’m going to get wild in the kitchen tonight! Y’all have fun!
AntDice: There’s no point in roasting the if you’re gonna stack the potatoes so close together. You’re missing out on a ton of browning. Come at me.
zanestone: I think it is pretty reckless to show someone using a Mandolin without the proper safety equipment.
Please ensure you always use the included safety cap when using a mandolin.
aRandom_redditor: Jumpin Jesus on a Pogo Stick, use a god damn guard when using a mandolin.
DeadMan_Walking: Why does bacon have to go on everything?
Fishtails: My recipe for roasted potatoes is this
Roast potatoes
FlyinPenguin: WHY WOULD YOU NOT COVER IT IN CHEESE
ANONYMOUSTRAIL: Serious question (haven’t tried the recipe) but what’s the point of slicing the potato so thin if you stack it in a pan like that? Isn’t it going to behave similarly to a heavily oiled baked potato?
twisted_memories: In classic Gif Recipes fashion, I just want this to have cheese
blueridgegirl: A cast Iron skillet is one of the most valued things I have in my kitchen. One of my top 3 must haves
FortWendy69: Daaaaaamn sooooon
Damasticator: Cook some garlic, rosemary, and shallot in olive oil on medium low to get the flavors into the oil, then use that oil in place of the bacon fat. It might make for a cleaner taste.
galactic-narwhal: Needs some cheese melted on top!
Crooked_Cricket: My criticism is that someone threw away about half their potatoes. Look at those slices as they’re arranged in the pan. They’re all roughly the same size.
DougEECummings: Full recipe from [TipHero](https://tiphero.com/easy-roasted-potatoes/)
**Crispy Potato Roast**
Makes 8 servings
Prep Time: 30 minutes
Total Time: 2 hours
**Ingredients:**
* 5 pounds yukon gold or yellow potatoes (large), washed and dried
* 3 tablespoons rendered bacon fat or unsalted butter, melted
* 3 tablespoons olive oil
* 1 small onion, peeled
* 1 tablespoon salt, or to taste
* ½ teaspoon ground black pepper
* ½ teaspoon crushed red pepper flakes (optional)
* 8 sprigs thyme (optional)
* About 4 ounces bacon, small dice
**Directions:**
1. Preheat oven to 375 degrees.
1. Heat a 10 inch cast iron skillet over medium heat and cook the diced bacon
until nicely browned and crispy. Remove the bacon to drain on paper
towel and save the rendered bacon fat to brush on the potatoes later (if you
like you can use butter instead or if you do not have enough bacon fat you
can make up the difference with butter or more olive oil).
1. With mandoline or a sharp knife, steady hand, and patience slice potatoes
crosswise into 1/8th inch thick slices. Transfer slices to a large mixing bowl.
1. Repeat the slicing process with the small onion and separate out the
concentric circles of the onion. Add the onion rings to the bowl with the
potato slices.
1. Mix the potato and onion slices with olive oil, salt, pepper, and crushed red
pepper flakes, if using, until well combined.
1. Arrange potato and onion slices vertically in your cast iron skillet. Once the
skillet if filled with potato and onion mixture, brush the top of the mixture
with rendered bacon fat or melted butter.
1. Bake 1 hour and 15 minutes. Once potatoes are beginning to brown, add
thyme (if using) and bake until potatoes are cooked through and the tops of
the potatoes are crisp and golden brown (about 15-20 more minutes).
sangandongo: I got one question for you: https://www.youtube.com/watch?v=s492PMdIaJs
rednacz: Shit
Regnarg: Anyone else thought this was another post about [the fallout 76 post plagiarizer](https://www.reddit.com/r/gaming/comments/8swmb2/youtuber_potates_completely_plagiarized_a_post_i/)
DoctorAcula_DO: I would add some cilantro and cotija cheese, yum!
slane421: Just needs some Mornay sauce
lasttimewasabadtime: Needs cheese
ttnorac: Two trips the the ER because of a mandolin. Never again.
Before you ask, i was using the guard both times.
vhisic: I came for comments of people upset they wore a ring. How disappointing
Karsaurlong: Be careful with the mandoline, I cut my finger on one two days ago. Not fun.
vanalla: ooh look! Shitty ratatouille!
un_sure1986: SO MUCH SALT! Salt is just a part of flavouring but add some Rosemary or something.
Twingemios: Ratatouille
Bengineer700: Remember to wash off the potatoes in cold water after cutting them to remove some of the excess gluten (starch? The sticky stuff)
honeyboba: Need fresh garlic!!
dreamlike17: A recipe for roasted potatoes includes other things? Heresy
Dani_2112: Sounds super bland
SamL214: Mandolins are risky….. for
00tank: Where did he steal the mandolin from ?
gensix: This is just a tip but when mixing veggies with oil and seasoning I just put them in the plastic bag from the grocery store and shake em up real good. It evenly coats everything and you can just toss the bag for one less dish to clean.
rtfmnoob: This will taste like ass. Not everyone with a camera can fucking cook.
GovmentTookMaBaby: Damn this is the driest, most bland and boring recipe I’ve seen on this sub in a very long time.
Smartsville: True Story, I used to have a tip to my middle finger but I sliced it off on a mandolin slicing a potato just like in the gif. Fuck those things, that hurt so much! The blood, it was everywhere. Oh god, I have PTSD!
SPZX: Gonna go ahead and agree with several other comments. Do not fuck with mandolins without protection.
Just-a-Bro850: I waited until the end in immense anticipation for them to douse that bitch with cheese, but no.
des_cho: I wonder if they also employ hand model to do these videos?
lemonncheese: Is that the Signature dish from Ratatouille 🤔
ArmoredFan: Alright, it’s been years and I’ll finally ask. When a recipe calls for Onion which onion do I get?
Yellow? Sweet? White? Red? Spanish?
Parenthesisz: This isn’t Facebook.
SiLiZ: RemindMe! 150 days “Thanksgiving Potatoes”
HGpennypacker: So the bacon was cooked just for the fat? Add those chunks back in while baking!
[deleted]: [deleted]
surgesilk: This sub keeps getting dumb downed.
Funkyokra: I like the thinness, seems great but is bacon being used just for the fat or sprinkled on it?
Crash_says: Just use a chef’s knife, quit being a ..
chancelowe: .
[deleted]: [deleted]