5 from 1 vote

CRISPY CHIPPED POTATOES

Luscious layers of tender sliced potatoes are crisp on the edges and buttery soft on the inside, made more desirable with your favorite, flavorful Sel Magique - Classic, Spicy or Truffle!

Prep Time40

Cook Time1

Total Time1 40

Course: Side Dish

Cuisine: American

Keyword: POTATOES

Equipment

Mandoline Slicer

Ingredients

9 lbs potatoes, peeled, yukon gold or russet
12 oz butter, melted, unsalted
2.5 tsp Sel Magique, Classic, Spicy, or Truffle
1 tsp fresh ground black pepper
4 tsp rosemary or oregano, chopped

Instructions

Preheat oven to 400F
Using a Mandoline Slicer, thinly slice the peeled potatoes length ways. Pat dry the potatoes with paper towels.
Place the sliced potatoes in a large bowl. Using your hands, toss with butter, 2 teaspoons salt, black pepper and about 2 teaspoons of chopped rosemary until fully coated.
Carefully place the potatoes upright, from left to right, in a 8x11" or similar baking tray until the tray is full. Do not pack in the potatoes too tightly, as this impacts the crispiness.
Bake for an hour, or until the potatoes are golden and crispy. Garnish with the remaining Sel Magique and the rosemary or oregano. Serve immediately.