Crispy leaf potatoes the best-roasted potatoes you’ll ever make! very delicious sliced potatoes that taste like layers of potato chips.
9 lbs. (4 kg) potatoes, peeled, Yukon gold or russet
12 oz. (340 g) melted 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
Preheat oven to 400°F (207°C).
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 an 8×11″ 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 rosemary or oregano. Serve immediately.