CRISPY LEAF POTATOES #SNACK #POTATOES
Fresh Leaf Potatoes - the BEST simmered potatoes you'll ever make! Insane delightful cut potatoes that pose a flavor like layers of potato chips. Make this for occasions or each day!The potatoes are cut meagerly and they are orchestrated piece by piece in a preparing sheet. As the potatoes are paper slender, and they do look like leaves, thus the name leaf potatoes.
You haven't attempted simmered potatoes until you have attempted these fresh leaf potatoes. Trust me!Imagine tons of very firm potatoes that pose a flavor like potato chips, prepared with rosemary, margarine and salt. My mouth is watering at the very idea.
The surface is not normal for any broiled potatoes I have ever tasted. I for one imagine that it's route superior to hasselback potatoes, crushed 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 :
- Preheat oven to 400F.
- Using a Mandoline Slicer, thinly slice the peeled potatoes length ways. Pat dry the potatoes with paper towels.
- 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.
- 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.
- Bake for an hour, or until the potatoes are golden and crispy. Garnish with the remaining salt and the rosemary or oregano. Serve immediately.
For more detail : http://bit.ly/2ZhwUTn
