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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Inspired by a recipe from chef Francis Mallmann, author of Seven Fires (Artisan), these crisp-tender potatoes are redolent of bay leaves. Roast them 12 hours before the party starts and serve at room temperature, or rewarm just before serving. Ingredients:
6 tablespoons unsalted butter, melted, divided |
3 1/2 pounds idaho potatoes (46 large) |
24 (about) fresh or dried bay leaves |
kosher salt and fleur de sel |
Directions:
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.
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.
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.
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