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3 tablespoons salted or unsalted butter, melted
3 tablespoons extra-virgin olive oil
Coarse salt
1/2 to 1 teaspoon red-pepper flakes (optional)(I used aleppo, which is milder and can therefore be used more generously)
4 pounds russet potatoes, peeled (smaller diameter potatoes are great, if you can find them)
4 shallots, peeled
8 sprigs thyme
Garnishes (optional): Bits of goat cheese, crumbles of bacon and/or bits of crisped pancetta
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