Crispy Leaf Potatoes Recipe

Crispy Leaf Potatoes - the fine roasted potatoes you'll ever make! loopy scrumptious sliced potatoes that flavor like layers of potato chips. Make this for vacations or every day!!

The potatoes are sliced thinly and they are organized piece via piece in a baking sheet. because the potatoes are paper skinny, and that they do seem like leaves, for this reason the name leaf potatoes. You haven’t attempted roasted potatoes until you have attempted these crispy leaf potatoes. believe me!

Believe layers upon layers of outstanding crispy potatoes that taste like potato chips, seasoned with rosemary, butter and salt. My mouth is watering at the very thought. the feel is unlike any roasted potatoes i've ever tasted. I in my view assume that it’s manner higher than hasselback potatoes, smashed potatoes or scalloped potatoes.

Ingredients

• 9 lbs. potatoes, peeled, yukon gold or russet
• 12 oz. 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

Instructions

1. Preheat oven to 400F. 
2. Using a Mandoline Slicer, thinly slice the peeled potatoes length ways. Pat dry the potatoes with paper towels. 
3. Sliced potatoes
4. 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.
5. 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.
6. Bake for an hour, or until the potatoes are golden and crispy. Garnish with the remaining salt and the rosemary or oregano. Serve immediately.

Recipe From : https://rasamalaysia.com/crispy-leaf-potatoes/