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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.
Sorry, I read all the comments and I know it’s supposed to serve a large number of people which I love, I just didn’t think the dish suggested would be large enough. Thanks for your site and this recipe. My daughter’s boyfriend’s mother is Asian and she adores potato chips. I know this will be her favorite!
Awesome Denise. Do try this recipe!
9 Lb. Of potatoes. I love them but that seems like a lot for such a small dish. But all your recipes are great so I’m going for it!
Yes Denise, you have to try this recipe!
Hi Bee
Can this be done in air fryer if your pressed for time
If so would the temp and time be the same
Sorry for the silly question I’m new to air fryer
I would usually do oven but thought I’d try air fryer
Thanks ?
Hi Earl. If you have a pretty large air fryer, I’m sure you can produce this recipe in there. You would just have to lower the temperature by 25-50 F, and reduce cooking time by about 20%, which would be about 48 minutes or so. But it would be best to keep a close eye on it while it cooks.