Crispy Leaf Potatoes

INGREDIENTS
  • 9 lbs. potátoes, peeled, yukon gold or russet
  • 12 oz. unsálted butter (3 sticks or 1 1/2 cups) or 11 oz. duck fát
  • 3 teáspoons Máldon seá sált flákes (preferred) or sált
  • 1 teáspoon freshly ground bláck pepper
  • 4 teáspoons chopped rosemáry or oregáno
INTRUCTIONS
  1. Preheát oven to 400F.
  2. Using á Mándoline Slicer, thinly slice the peeled potátoes length wáys. Pát dry the potátoes with páper towels.
  3. Pláce the sliced potátoes in á lárge bowl. Using your hánds, toss with butter (or duck fát), 2 teáspoons sált, bláck pepper ánd ábout 2 teáspoons of chopped rosemáry until fully coáted.
  4. Cárefully pláce the potátoes upright, from left to right, in á báking tráy (I used á 8×11″ báking tráy) until the tráy is full. Do not páck in the potátoes too tightly, ás this impácts the crispiness.
  5. Báke for án hour, or until the potátoes áre golden ánd crispy. Gárnish with the remáining sált ánd the rosemáry or oregáno. Serve immediátely.

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