Crispy Leaf Potatoes
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!
Servings: 10 People
Ingredients
- 9 lbs. (4kg) potatoes peeled, yukon gold or russet
- 12 oz. (350g) unsalted butter melted or 11 oz. (311g) duck fat
- 3 teaspoons Maldon sea salt flakes preferred or salt
- 1 teaspoon freshly ground black pepper
- 4 teaspoons chopped rosemary or oregano
Instructions
- Preheat the oven to 400°F (207°C). Using a mandoline slicer, thinly slice the peeled potatoes lengthwise. Pat the slices dry with paper towels.
- Place the sliced potatoes in a large bowl. Using your hands, toss them with butter (or duck fat), 2 teaspoons of salt, black pepper, and about 2 teaspoons of chopped rosemary until fully coated.
- Carefully place the potatoes upright, from left to right, in a baking tray (I used an 8x11" (20x28cm) baking tray) until the tray is full. Be sure not to pack the potatoes too tightly, as this will affect their crispiness.
- Bake for an hour, or until the potatoes are golden and crispy. Garnish with the remaining salt and the rosemary or oregano. Serve immediately.
Video
Notes
Watch the cooking video on this page for step-by-step guide.
Recipe sources: Donna Hay and Peter's Food Adventures.
Nutrition
Serving: 10People | Calories: 559kcal | Carbohydrates: 71g | Protein: 9g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 726mg | Potassium: 1730mg | Fiber: 9g | Sugar: 3g | Vitamin A: 861IU | Vitamin C: 80mg | Calcium: 59mg | Iron: 3mg