Crispy Leaf Potatoes

4.42 from 230 votes
Recipe IndexRecipeVideo

This post may contain affiliate links. Please read myย privacy policy.

Crispy Leaf Potatoes - the BEST roasted potatoes you'll ever make! Crazy delicious sliced potatoes that taste like layers of potato chips. Make this for holidays or every day!!

Crispy roasted leaf potatoes in a baking tray.
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

What Are Leaf Potatoes

Leaf potatoes are roasted potatoes by Australian celebrity chef Donna Hay.

The potatoes are sliced thinly and they are arranged piece by piece in a baking sheet. As the potatoes are paper thin, and they do look like leaves, hence the name leaf potatoes.

Top down shot of quick and easy crispy leaf potatoes.

The Best Roasted Potatoes For Holidays Or Every Day

The best roasted potatoes recipe is crispy bay leaf potatoes.

You haven’t tried roasted potatoes until you have tried these crispy leaf potatoes. Believe me!

Imagine layers upon layers of super crispy potatoes that taste like potato chips, seasoned with rosemary, butter and salt. My mouth is watering at the very thought.

The texture is unlike any roasted potatoes I have ever tasted. I personally think that it’s way better than hasselback potatoes, smashed potatoes or scalloped potatoes.


How Do You Make Crispy Roasted Potatoes

Sliced potatoes.

I am going to show you the tips and techniques:

  • Use a Mandoline Slicer to slice the potatoes to thin pieces. Click here to buy.
  • Dab off the moisture on the potato slices with paper towels.
  • Arrange the sliced potatoes upright in a baking pan and bake at 400F.

Butter Or Duck Fat For Roasted Potatoes

Crispy baked leaf potatoes with butter.

The original recipe by Donna Hay calls for duck fat. Any foodies who have tried duck fat with roasted potatoes will never go back to butter again.

For this recipe, I used butter, but go ahead and use duck fat if you like. Duck fat is supposed to be “healthier” as it has higher percentage of monounsaturated fat, at 55% while butter has only 26%.


Layers Upon Layers Of Crispy Goodness!

Close up of crispy leaf potatoes.

Crispy leaf potatoes is an amazing side dish any time of the year. They are perfect for special occasions such as Thanksgiving or Christmas.

The reason is simple: they are very easy to make, with simple ingredients, but the presentation has a wow factor and the taste and texture are absolutely delightful.

Try this recipe, and use duck fat, if you will. Enjoy!

You can also turn this recipe into sweet potatoes, check out this Crispy Baked Sweet Potatoes recipe.


Mandoline Slicer

OXO Good Grips Adjustable Handheld Mandoline Slicer

I recommend the following OXO Good Grips Adjustable Handheld Mandoline Slicer. It’s available on Amazon for $14.99.


Frequently Asked Questions

How many calories per serving?

This recipe is only 559 calories per serving.

Crispy baked sweet potatoes in tray.

What To Serve With Crispy Leaf Potatoes

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on FacebookPinterest, and Instagram for new updates.


Other Roasted Potato Recipes You Might Like

Freshly baked cod fillet with seasonings crust on a plate, garnished with lemon slices and herbs.
5 Secrets to 20-Minute Dinners
FREE EMAIL BONUS: How would it feel to have dinner DONE in 20 minutes? I’ll show you how!
Please enable JavaScript in your browser to complete this form.
4.42 from 230 votes

Crispy Leaf Potatoes

Crispy Leaf Potatoes – the BEST roasted potatoes you'll ever make. Crazy delicious sliced potatoes that taste like potato chips. Make this for holidays or every day!
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 10 People
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients  

  • 9 lbs. (4kg) potatoes, peeled, yukon gold or russet
  • 12 oz. (350g) unsalted butter , melted or 11 oz. (311g) duck fat
  • 3 teaspoons Maldon sea salt flakes, preferred or salt
  • 1 teaspoon freshly ground black pepper
  • 4 teaspoons chopped rosemary , or oregano

Instructions 

  • 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.
    Sliced potatoes
  • Place the sliced potatoes in a large bowl. Using your hands, toss them with butter (or duck fat), 2 teaspoons of salt, black pepper, and about 2 teaspoons of chopped rosemary until fully coated.
  • Carefully place the potatoes upright, from left to right, in a baking tray (I used an 8×11" (20x28cm) baking tray) until the tray is full. Be sure not to pack the potatoes too tightly, as this will affect their crispiness.
  • Bake for an hour, or until the potatoes are golden and crispy. Garnish with the remaining salt and the rosemary or oregano. Serve immediately.

Video

Notes

Watch the cooking video on this page for step-by-step guide.
Recipe sources: Donna Hay and Peter’s Food Adventures.

Nutrition

Serving: 10People, Calories: 559kcal, Carbohydrates: 71g, Protein: 9g, Fat: 28g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 726mg, Potassium: 1730mg, Fiber: 9g, Sugar: 3g, Vitamin A: 861IU, Vitamin C: 80mg, Calcium: 59mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating





149 Comments

  1. Teresa ly says:

    Have you ever tried any other root veges same cooking style?
    For example carrots, sweet potato, purple potatoes, parsnips, turnips?

    1. Rasa Malaysia says:

      Hi Teresa. Yes, you can cook them the same way. I have another recipe that uses sweet potatoes: https://rasamalaysia.com/crispy-baked-sweet-potatoes/

  2. cheri says:

    Hi! I love this recipe, and I am considering making it for Thanksgiving for 15 people. Is it possible to get it all set up in the pans, refrigerate it, and then put it in the oven an hour before? Or would the potatoes get too soggy sitting in the butter for so long?

    1. Rasa Malaysia says:

      Hi Cheri, it’s best to assemble and bake these potatoes immediately. Making them ahead may cause the potatoes to turn brown, and release water which will cause mushy potatoes instead of crispy layers.

      1. cheri says:

        I wasn’t going to cook them before, just get it ready with the raw potatoes and butter. Set it up and then put it in the oven once the guests arrive. Would that work?

        1. Rasa Malaysia says:

          Hi Cheri, I was referring to the raw potatoes. It will discolor and seep moisture. However, you could still give it a try as I understand the challenges of cooking a big Thanksgiving dinner. Let me know how it turns out.

  3. Lucia says:

    Sounds amazing, Bee! Two questions: do the potatoes need to be peeled, and can I use also goose fat? I just have more of those than duck fat (bigger and fattier bird, the goose ?)

    1. Rasa Malaysia says:

      Hi Lucia. Yes, the potatoes in the recipe are peeled. Goose fat would make a good substitute for duck fat.

  4. Nancy says:

    5 stars
    I hate making comments without trying a dish, but your recipes are foolproof and I have DUCK FAT! This recipe will be in my back pocket (and on the table) for Thanksgiving. Thank you! I’m giving 5 stars prematurely just so I don’t have to do it later. :)

    1. Bee Yinn Low says:

      Lol Nancy but you should totally do this.

  5. Bet Townley says:

    Why cant i print this?
    Thank you
    Bet Townley

    1. Rasa Malaysia says:

      Hi, have you tried clicking the print button inside the recipe card?

  6. Michelle says:

    Can this be made in advance & reheated? If so how many days in advance.

  7. Mary says:

    These work just as well with olive oil which is much healthier than butter. I have made them in little stacks in ramekins but like the idea of the big dish.

    1. Admin says:

      Thanks.

  8. Emma Love says:

    I’d like to watch the video, but I didn’t see a link for it.

    1. Rasa Malaysia says:

      The video is on the page, it will play if you disable ad blocker.

      1. Tim says:

        I disabled adblocker on Duolingo because they asked me to. I’ve done the same on your page and thank you.

  9. Mel R says:

    Made this recipe for Fatherโ€™s Day – served 8 people and had leftovers. I had 2 requests for doggie bags :) The only thing I didnโ€™t add was black pepper because of allergies. This recipe was delicious and Iโ€™d make it again – loved it!!!

    1. Admin says:

      Thanks.

  10. Regan Foley says:

    Can this be made a day in advance? I’m wanting to avoid the potatoes spoiling once cut.

    1. Admin says:

      I don’t recommend.

    2. debbie says:

      Keep the potatoes in a big bowl of water in the fridge. That will keep them from turning brown.

      1. cheri says:

        Can you slice the potatoes and then put them in the water?