Crispy Leaf Potatoes Recipe
Introduction
Crispy Leaf Potatoes are a stunning side dish, featuring thinly sliced potatoes arranged upright and baked to golden perfection. This method creates irresistibly crispy edges with tender centers, perfect for impressing guests or enjoying a comforting meal at home.
Ingredients
- 9 lbs. (4 kg) potatoes, peeled (Yukon Gold or Russet)
- 12 oz. (350 g) unsalted butter, melted (or 11 oz. / 311 g duck fat)
- 3 teaspoons Maldon sea salt flakes (or regular salt)
- 1 teaspoon freshly ground black pepper
- 4 teaspoons chopped rosemary (or oregano)
Instructions
- Step 1: Preheat the oven to 400°F (207°C). Using a mandoline slicer, thinly slice the peeled potatoes lengthwise. Pat the slices dry with paper towels to remove excess moisture.
- Step 2: Place the sliced potatoes in a large bowl. Add the melted butter or duck fat, 2 teaspoons of salt, black pepper, and about 2 teaspoons of chopped rosemary. Toss with your hands until the slices are fully coated.
- Step 3: Carefully stand the potato slices upright from left to right in a baking tray (an 8×11″ / 20×28 cm tray works well), filling the tray without packing them too tightly to ensure crispiness.
- Step 4: Bake in the preheated oven for about one hour, or until the potatoes turn golden and crispy on the edges. Once baked, sprinkle with the remaining salt and chopped rosemary or oregano for garnish. Serve immediately for the best texture.
Tips & Variations
- Swap rosemary for oregano or thyme to change the flavor profile while keeping the dish aromatic.
- Using duck fat gives extra rich flavor and crispiness but butter creates a deliciously buttery taste if preferred.
- Ensure potato slices are as evenly thin as possible by using a mandoline slicer for uniform cooking.
- If you don’t have fresh herbs, dried rosemary can be used, but reduce the amount as it is more concentrated.
Storage
Store leftover potatoes in an airtight container in the refrigerator for up to 2 days. To reheat and retain crispiness, place them in a preheated oven at 375°F (190°C) for 10–15 minutes rather than microwaving, which can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes for this recipe?
Yes, Yukon Gold and Russet potatoes are preferred because of their texture, but other starchy potatoes can be used. Avoid waxy potatoes as they may not crisp up as well.
How do I keep the potato slices from sticking to each other?
Make sure to pat the slices dry before coating and place them upright without overcrowding in the tray. Proper spacing allows hot air to circulate and prevents sticking while promoting crispiness.
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Crispy Leaf Potatoes Recipe
- Total Time: 1 hour 30 minutes
- Yield: 10 servings 1x
Description
Crispy Leaf Potatoes are a stunningly simple yet elegant side dish featuring thinly sliced potatoes arranged upright and baked to golden, crispy perfection. This recipe uses Yukon Gold or Russet potatoes, coated in butter or duck fat with fresh herbs for a flavorful, crunchy bite that’s sure to impress at any meal.
Ingredients
Potatoes
- 9 lbs. (4kg) potatoes, peeled (Yukon Gold or Russet)
Fat & Seasoning
- 12 oz. (350g) unsalted butter, melted (or 11 oz. (311g) duck fat)
- 3 teaspoons Maldon sea salt flakes (or preferred sea salt)
- 1 teaspoon freshly ground black pepper
- 4 teaspoons chopped rosemary (or oregano)
Instructions
- Preheat the Oven: Set your oven to 400°F (207°C) to prepare for baking the potatoes.
- Slice and Dry Potatoes: Using a mandoline slicer, thinly slice the peeled potatoes lengthwise to achieve uniformity. Pat the slices dry thoroughly with paper towels to remove excess moisture, which ensures crispiness.
- Season the Potatoes: Place the potato slices in a large bowl. Toss them with melted butter or duck fat, 2 teaspoons of sea salt, freshly ground black pepper, and approximately 2 teaspoons of chopped rosemary, ensuring all slices are evenly coated.
- Arrange in the Baking Tray: Carefully stand the potato slices upright in an 8×11 inch (20×28 cm) baking tray, lining them up from left to right. Avoid packing them too tightly to maintain airflow for crisping.
- Bake Until Crispy: Place the tray in the oven and bake for about 1 hour, or until the potatoes turn golden brown and crispy on the edges.
- Garnish and Serve: Once baked, sprinkle the remaining salt and chopped rosemary or oregano over the potatoes. Serve immediately to enjoy their crisp texture at its peak.
Notes
- Using a mandoline slicer ensures even thin slices, which is key for consistent crispiness.
- Patting potatoes dry before coating helps eliminate moisture that can prevent crisping.
- Duck fat can be used instead of butter for a richer flavor.
- Do not overcrowd the baking tray, as this can cause the potatoes to steam instead of crisp.
- Serve immediately after baking to enjoy maximum crispiness.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: crispy potatoes, leaf potatoes, baked potatoes, side dish, rosemary potatoes, Yukon Gold, russet potatoes
