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!
- Prep time
- 40 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
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.
- 4
Bake for an hour, or until the potatoes are golden and crispy. Garnish with the remaining salt and the rosemary or oregano. Serve immediately.