One year I will do an entire Thanksgiving menu made up entirely of different kinds of potatoes, and this one will definitely make the cut. T-giving isn’t the time to skimp on heavy cream and butter—just live a little and take a longer nap during halftime #3 of the day. The crispy shallots on top are sort of the Chrissy equivalent to icing on a cake, because as you all know by now I far prefer potatoes to cake.
4 pounds Yukon gold potatoes (or just plain old Idahoes – they work just fine), skin ON, scrubbed
3 shallots, peeled and sliced into very thin ring
1 cup heavy cream
1 cup (2 sticks) unsalted butter (it’s Thanksgiving people! Not a time to skimp)
Flour
Freshly ground black pepper to taste
Kosher salt
Oil for frying
The easiest recipe on the table.
