ILVE'S CRISPY
LEAF POTATOES
Serves: 8 / Preparation Time: 30 Minutes / Cooking Time: 25-30 Minutes
INGREDIENTS
- 10 lbs. peeled Yukon gold or russet potatoes, (as many are needed to fill your baking tray)
- 12 oz. salted butter (3 sticks or 1½ cups)
- 2 tsp. kosher salt (if available, use Maldon sea salt flakes)
- 1 tsp. freshly ground black pepper
- 1 tsp. granulated garlic
- 2 tsp. chopped fresh rosemary
- 2 tsp. chopped fresh thyme
DIRECTIONS
- Preheat your oven to 400°F.
- Thinly slice the peeled potatoes, using a mandoline slicer, and transfer them to a large bowl of cold water. Let them soak for 5 minutes, remove and pat dry with a paper towel
- Transfer sliced potatoes to a large mixing bowl and add melted butter, rosemary, thyme, granulated garlic, salt and pepper. Toss to evenly coat
- Arrange the potatoes upright in a 9x13 inch casserole dish
- Bake for 1 hour and 20 minutes until golden brown. Check occasionally to make sure the top doesn't brown too much
- Top with fresh sea salt flakes and serve immediately
Watch this receipe in this
youtube video
