Not so schmaltz potatoes
1 large leek, sliced into 1/4 inch slices, washed well (only the light green and white part used)
8 oz. sliced mushrooms
1 tsp. kosher salt
half (1/2) cup water
1 tsp. potato starch
2 tsp. chopped garlic
2 tsp. chopped, fresh, rosemary
4-5 medium potatoes, washed and cut into 1/4 inch rounds
additional 1/2 tsp. salt and 1/8 tsp. pepper
Preheat oven to 400°f (200°c)
Place a good, nonstick pan on medium heat, and let heat up for 1 minute.
Add sliced leeks and mushrooms (layer)
Add kosher salt on top of mushrooms
In a large bowl, add the sliced potatoes, rosemary, garlic, 1/2 tsp salt and 1/4 tsp pepper. Add 1/4 c of the "gravy", and mix well with a spoon.
place potato slices onto a nonstick cooking sheet in one layer, and place into oven. Set timer for 30 minutes. Now, as my mother would say, "Mein Gott, was für ein Durcheinander hast du gemacht!" While the potatoes are cooking, you have time to make the kitchen clean and pretty. After 30 minutes, take out of oven and turn. Before you turn, baste each piece with the leftover "gravy", then after turning, baste the other side.
Place back in the oven for another 30 minutes, or until golden brown and cooked.
After removing from oven, check one for seasoning, and adjust as needed.
Serve right away, and top with the leftover, browned leeks and mushrooms.
(note, if they are not crispy enough for you, place into a small pan, and the last 30 minutes, place into the oven with the potatoes, and crisp up more) Garnish with a sprig of rosemary.
I hope you enjoy this recipe. It is time consuming, but worth the effort.