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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!!
Table of Contents
- What Are Leaf Potatoes
- The Best Roasted Potatoes For Holidays Or Every Day
- How Do You Make Crispy Roasted Potatoes
- Butter Or Duck Fat For Roasted Potatoes
- Layers Upon Layers Of Crispy Goodness!
- Mandoline Slicer
- Frequently Asked Questions
- What To Serve With Crispy Leaf Potatoes
- Other Roasted Potato Recipes You Might Like
- Crispy Leaf Potatoes Recipe
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.
The Best Roasted Potatoes For Holidays Or Every Day
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
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
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!
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
I recommend the following OXO Good Grips Adjustable Handheld Mandoline Slicer. It’s available on Amazon for $14.99.
Frequently Asked Questions
This recipe is only 601 calories per serving.
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 Facebook, Pinterest, and Instagram for new updates.
Other Roasted Potato Recipes You Might Like
- Italian Roasted Potatoes
- Crispy Roasted Potatoes
- Lemon Herb Roasted Potatoes
- Parmesan Roasted Potatoes
Crispy Leaf Potatoes
Ingredients
- 9 lbs. (4kg) potatoes, peeled, yukon gold or russet
- 12 oz. (350g) melted unsalted butter , 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 oven to 400°F (207°C).
- 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 (or duck fat), 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 baking tray (I used a 8×11" (20x28cm) 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 salt and the rosemary or oregano. Serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you ever tried any other root veges same cooking style?
For example carrots, sweet potato, purple potatoes, parsnips, turnips?
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/
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?
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.
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?
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.
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 ?)
Hi Lucia. Yes, the potatoes in the recipe are peeled. Goose fat would make a good substitute for duck fat.
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. :)
Lol Nancy but you should totally do this.
Why cant i print this?
Thank you
Bet Townley
Hi, have you tried clicking the print button inside the recipe card?
Can this be made in advance & reheated? If so how many days in advance.
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.
Thanks.
I’d like to watch the video, but I didn’t see a link for it.
The video is on the page, it will play if you disable ad blocker.
I disabled adblocker on Duolingo because they asked me to. I’ve done the same on your page and thank you.
Made this recipe for Father’s Day – served 8 people and had leftovers. I had 2 requests for doggie bags ? The only thing I didn’t add was black pepper because of allergies. This recipe was delicious and I’d make it again – loved it!!!
Thanks.
Can this be made a day in advance? I’m wanting to avoid the potatoes spoiling once cut.
I don’t recommend.
Keep the potatoes in a big bowl of water in the fridge. That will keep them from turning brown.
Can you slice the potatoes and then put them in the water?