Ingredients
- 2 kg waxy potatoes, peeled and thinly sliced lengthwise with a mandoline
- 1/3 cup extra-virgin olive oil, (80 ml) plus more
- 1 1/2 teaspoons coarse sea salt or salt flakes, plus more
- freshly ground black pepper, to taste
- 2 teaspoons fresh rosemary, plus more
Instructions
- Preheat oven to 400F°/200°C
- Place the sliced potatoes in a large bowl. Using your hands, toss with olive oil, salt flakes, black pepper and chopped rosemary until evenly coated.
- Arrange the potatoes, in rows, upright, from left to right, in a casserole dish (2 litre) until full (see photo above). Do not push together to firmly pack the slices together; they shouldn’t be overcrowded.TIP: you will want to work quite fast, as the potatoes release water after being salted. Discard any of the excess liquid in the bowl.
- Brush the top of the potatoes with a little more olive oil and sprinkle with an extra pinch of salt and grind of pepper.
- Bake for 1 hour, or until the potatoes are golden and crispy.
- Before serving, garnish with extra salt and a generous sprinkle of freshly chopped rosemary.
- Enjoy!
Nutrition
Notes
- Recipe adapted from Donna Hay’s Crispy Leaf Potatoes.
- I recommend using a 2 litre capacity casserole dish for this recipe (28 x 6 x 19 cm) or similar in size.