Crispy Savoury Potato Leaves

Crispy Leaf Potatoes - the simplest cooked potatoes you may ever make! Crazy delicious sliced potatoes that style like layers of potato chips. create this for holidays or each day!!

The potatoes area unit sliced thinly and that they area unit organized piece by piece in an exceedingly baking sheet. because the potatoes area unit thin, and that they do appear as if leaves, thence the name leaf potatoes.

Crispy Savoury Potato Leaves

BUTTER OR DUCK FAT FOR COOKED POTATOES?

The original instruction by adult female fodder requires duck fat. Any foodies UN agency have tried duck fat with cooked potatoes can ne'er return to butter once more.

For this instruction, I used butter, however act and use duck fat if you prefer. Duck fat is meant to be “healthier” because it has higher proportion of monounsaturated fat, at fifty fifth whereas butter has solely twenty sixth.

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. 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.
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.
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. 

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