Inspired by a recipe from chef Francis Mallmann, author of Seven Fires (Artisan), these crisp-tender potatoes are redolent of bay leaves. Roast them 1 to 2 hours before the party starts and serve at room temperature, or rewarm just before serving.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Preheat oven to 425°F. Brush a 13x9x2" baking dish or cast-iron griddle with 2 tablespoons butter. Peel potatoes and trim ends (do not rinse). Trim all 4 sides of potatoes to form a rectangle. Using a mandoline, cut potatoes crosswise into 1/8" slices, keeping slices in stacks as best you can.
Step 2
Re-form slices from each potato into a stack. Place in prepared dish, fanning apart slightly like a deck of cards. Insert bay leaves between potato slices at even intervals. Season with salt and drizzle with remaining 4 tablespoons butter.
Step 3
Bake potatoes, rotating the dish halfway through cooking, until the edges are crisp and golden and the centers are tender, about 1 hour. Sprinkle with fleur de sel.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
61 Potato Recipes for Mashing, Baking, Frying—And, Ultimately, Loving
Got a big bag of potatoes? Good. We’ve got the best ways to use them right here.I'm So Done With Mashed Potatoes. What's the Alternative?
Yes, mashed potatoes are a study in creamy, silky luxury. But shouldn't the holidays be a time for crispy potatoes as well?Our Top-Rated Potato Recipes
Our best rated potato recipes, all in one place.Old-School Hollywood Fare for the Academy Awards
Bring the glitz and glam of an old-school Hollywood restaurant into your home with these classic steakhouse recipes, perfect for an Oscars night dinner party.
