Crispy Leaf Potatoes - Duck Fat Potatoes
Thinly sliced Crispy Leaf Potatoes are the best way to serve Duck Fat Potatoes! Full of flavor with crispy potato leafs, tossed in Duck Fat and fresh Rosemary, a new take on Roasted Potatoes. Perfect for Christmas, a holiday feast, or any special occasion.
Ingredients
- 9 pounds (4 kg) potatoes (peeled and sliced)
- 11 oz (300g) jar of duck fat
- 3 teaspoons Maldon Salt Flakes
- 1 teaspoon cracked Black Pepper
- 4 teaspoons fresh Rosemary or Oregano (chopped)
Instructions
- 1
Preheat - warm oven to 400F° (200°C).
- 2
Slice - using a Mandolin Slicer, thinly slice the peeled potatoes lengthways.
- 3
Mix - place sliced potatoes in a large bowl. Using your hands, toss with duck fat, 2 teaspoons salt flakes, black pepper and about 2 teaspoons of chopped rosemary until fully coated.
- 4
Assemble - carefully place the potatoes upright, from left to right, in a 8"x11" baking tray, until the tray is full.
- 5
Roast - bake for approx 1 hour, or until the potatoes are golden and crispy. Garnish with extra Maldon Salt Flakes and 2 teaspoons fresh chopped Rosemary. (Be very generous with rosemary)
- 6
Season and Garnish - sprinkle extra Maldon Salt Flakes and 2 teaspoons fresh chopped Rosemary. (Be generous with Rosemary)
Cook it from the original
This recipe comes from petersfoodadventures.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on petersfoodadventures.com