Crispy Leaf Potatoes

Name: Crispy Leaf Potatoes
Prep time: 40 min
Cook time: 1 min
Total time: 1 min
Ingredients: 9 lbs. (4 kg) potatoes, peeled, yukon gold or russet; 12 oz. (340 g) melted unsalted butter (3 sticks or 1 1/2 cups) or 11 oz. duck fat; 3 teaspoons Maldon sea salt flakes (preferred) or salt; 1 teaspoon freshly ground black pepper; 4 teaspoons chopped rosemary or oregano

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rasamalaysia.com

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Prep Time: 40 minutes

Cook Time: 1 hours

Total: 1 hours, 40 minutes

Servings: 8

Author : Rasa Malaysia

leaf potatoes

Ingredients

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9 lbs. (4 kg) potatoes, peeled, yukon gold or russet12 oz. (340 g) melted unsalted butter (3 sticks or 1 1/2 cups) or 11 oz. duck fat3 teaspoons Maldon sea salt flakes (preferred) or salt1 teaspoon freshly ground black pepper4 teaspoons chopped rosemary or oregano

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Instructions

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Step 1

Preheat oven to 400°F (207°C).

Step 2

Using a Mandoline Slicer, thinly slice the peeled potatoes length ways. Pat dry the potatoes with paper towels.

Step 3

Place the sliced potatoes in a large bowl. Using your hands, toss with butter (or duck fat), 2 teaspoons salt, black pepper and about 2 teaspoons of chopped rosemary until fully coated.

Step 4

Carefully place the potatoes upright, from left to right, in a baking tray (I used a 8x11" baking tray) until the tray is full. Do not pack in the potatoes too tightly, as this impacts the crispiness.

Step 5

Bake for an hour, or until the potatoes are golden and crispy. Garnish with the remaining salt and the rosemary or oregano. Serve immediately.