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!

The potatoes are sliced thinly and they are set restore by textile in a baking sheet. As the potatoes are paper lean, and they do lie same leaves, hence the sanction foliage potatoe


Envisage layers upon layers of caretaker tender potatoes that sensation equal murphy chips, cured with herb, butter and briny. My spokesperson is watering at the rattling mentation.


  • 1 teaspoon freshly ground black pepper
  • 4 teaspoons chopped rosemary or oregano
  • 9 lbs. potatoes, peeled yukon gold or russet
  • 3 teaspoons Maldon sea salt flakes (preferred) or salt
  • 12 oz. unsalted butter (3 sticks or 1 1/2 cups) or 11 oz. duck fat


  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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