Crispy Leaf Potatoes – Rasa Malaysia (Video)
Thinly sliced potatoes drenched in butter, lightly seasoned then baked until crispy, this recipe makes a simple side dish into something absolutely delicious and elegant!
Equipment
Ingredients
- 3 lbs Yukon gold potatoes
- ½ cup unsalted butter, melted
- 1 tsp kosher salt
- ¼ tsp Freshly Ground Black Pepper
- 1.5 tsp fresh rosemary or oregano
Instructions
- Chop fresh rosemary or oregano.
- Peel potatoes, then slice using the Rapid-Prep Mandoline at the Full Slice setting at 1 mm. Dry the potato slices with a paper towel, and place in large bowl.
- Toss with butter, salt, pepper and rosemary until fully coated.
- Place potato slices upright in 2-Qt. Enameled Cast Iron Baker or other casserole dish. Bake for one hour, or until potatoes are crispy and golden brown.
- Garnish with more fresh rosemary or oregano as desired.
Notes
This recipe is easily doubled or even tripled!
Nutrition
Calories: 311kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 403mgPotassium: 961mgFiber: 5gSugar: 2gVitamin A: 478IUVitamin C: 45mgCalcium: 32mgIron: 2mg
Tried this recipe?Let us know how it was!