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Crispy Leaf Potatoes


8 people


1 hour 40 minutes


Crispy Leaf Potatoes - the BEST roasted potatoes you'll ever make. Crazy delicious sliced potatoes that taste like potato chips. Make this for holidays or every day!


– 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

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.

Thick Brush Stroke



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