Potato chips are my secret indulgence. I love ‘em. Gimmie a big ol’ bag of Jalapeno, All Dressed, Smokey Bacon… you name it, I’ll polish them off. Sure, I’d love to have a way to make them myself at home but 1) I don’t have a deep fryer 2) I don’t want to be eating all of this deep fried goodness all the time; my arteries won’t like me very much and 3) they aren’t something you can really eat with a meal. Martha Stewart actually came up with a nice solution – a crispy potato roast, she calls it. It’s kind of like preparing a casserole of scalloped potatoes, but having the potatoes all standing up. In this way, all the potatoes become crispy, like chips! Now, I didn’t like the flavour profile that Martha threw down, so here’s my take. I didn’t like her name either… so I changed that, too.

Ingredients:

4-6 Russet Potatoes

8 strips Maple Leaf Bacon

4 tbsp Butter

4 Olive Oil

1 Onion

3 cloves Garlic

1 tsp Saffron

1 tbsp Chili Powder

1 tsp Cayenne Pepper

Salt and Pepper

Directions

1. Preheat your oven to 375°F. Give your potatoes a nice wash and peel. Remove all the dark spots. Those are ugly and don’t really taste good. Get rid of ‘em!

2. Get out your mandolin. If you don’t have a mandolin, I suggest purchasing one… unless you have expert knife skills. Even if you do, invest in a mandolin. It will save you ridiculous amounts of time. With your mandolin on one of its thinner settings, slice all of your potatoes into rounds. The thinner the potato, the crispier it will be in the end. Keep the sliced potatoes stacked as much as possible to make it easier to fill the casserole later.

3. Slice up an onion, not dice. And not too thin. If it’s cut too small, it will burn later!

4. Melt your butter and add some your oil to it. Once you’ve done so, brush your casserole with the butter/oil mixture.

5. Go back to your butter and oil, and add your saffron, chilli poweder and cayenne pepper. Mince up your garlic and throw it in there, too. Mix everything together, and let it sit while you prep the rest of your casserole.

6. Line up and stand up all of your potatoes in your casserole. Fill it up so they’re all standing up straight… at attention.

7. Add in your onions. Just shove them randomly in between the potatoes. Get them everywhere!

8. Using your brush, get your butter, oil and spice mixture in between all of your potatoes and crevices. Get it all up in there, don’t be scared. Go crazy! CRAZY!

9. Slice up your bacon, then get back in there and shove it in between the potatoes like you did the onions. CRAZZYY!!!

10. Top everything off with a sprinkling of salt and pepper and whack it in the oven.

11. Check your taters after about an hour, hour and a quarter. Everything should be completely done and perfectly crispy after about an hour and a quarter, hour and a half. This one will depend quite a bit on your oven, and more so on how thick your potato slices are… and how crispy you want the final result to be.

Happy baconing!