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Crispy Roasted Potatoes: a delicious and easy side dish

Total time: 60 Min
Difficulty: Low
Serves: 6 people
By Cookist
gold or russet potatoes
9 lbs. potatoes, peeled. Yukon work well here
12 oz. melted unsalted (3 sticks or 1 1/2 cups) or 11 oz. duck fat
Sea salt
3 teaspoons flakes or ordinary salt
Black pepper
1 teaspoon freshly ground
rosemary or oregano
4 teaspoons chopped

Shake up your potato side dish skills with this awesome take on roast potatoes!

Potatoes are cut wafer-thin, tossed in duck fat and herbs, then packed into a baking dish and cooked in the oven. The result is a bit like homemade potato chips, except you can eat them as a side dish. Perfect for a special occasion or even just a weeknight supper.


Preheat oven to 400F/180C fan/gas mark 6.

Using a mandoline slicer* thinly slice the peeled potatoes lengthways. Pat any excess water off the potato slices 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.

It does get messy, but it’s the only way to coat the potatoes properly. If you hate the feeling of fat coating your hands (like me), then use a pair of clean rubber or disposable gloves to work the fat into the potatoes.

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 can affect the crispness.

Bake for an hour, or until the potatoes are golden and crispy. Garnish with the remaining salt and the rosemary or oregano. Serve immediately.


* Mandoline slicers can give you a pretty nasty injury on your fingers if you’re not careful when slicing with them. If you prefer (or don’t have a mandoline), then use a sharp knife to slice potatoes as thinly as possible.

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