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 Time 40 mins
Cook Time 1 hr
Total Time 1 hr 40 mins
Course: Side Dish
Cuisine: American


  • Mandoline Slicer


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


  • 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.