Crispy Leaf Potatoes
User Reviews
4.4
Crispy Leaf Potatoes
Description
Crispy Leaf Potatoes begin with thin lengthwise slices of peeled potatoes tossed in melted butter or duck fat and seasoned with sea salt flakes, fresh-ground black pepper, and fresh rosemary or oregano. The slices are arranged standing upright and slightly spaced in a baking tray to maximize surface area exposure and promote crispness during baking at 400°F for about an hour.
This approach results in potatoes with crunchy golden edges and a tender inside. The use of either butter or duck fat lends richness, while the choice of sea salt flakes enhances texture and flavor. Fresh herbs folded into the mix provide fragrant, slightly piney notes that complement the potatoes’ natural sweetness.
Serve these potatoes freshly baked as a side dish accompanying roasted meats or vegetables. They offer a sophisticated alternative to traditional fries or chips due to their texture and presentation.
Following a detailed cooking video by the recipe sources can help replicate the technique accurately. Using a mandoline slicer ensures consistent thin cuts critical for the crisping process.
Ingredients
- 9 lbs. (4kg) potato peeled, yukon gold or russet
- 12 oz. (350g) butter melted or 11 oz. (311g) duck fat, unsalted
- 3 teaspoons sea salt flakes preferred or salt, Maldon brand
- 1 teaspoon black pepper freshly ground
- 4 teaspoons rosemary or oregano, chopped
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.
- 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 8x11" (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.
Notes
- Use a mandoline slicer for evenly thin potato slices to ensure uniform baking.
- Pat dry the potato slices thoroughly before tossing with fat to improve crispness.
- Arrange potatoes upright with some space for air circulation to help achieve crispy edges.
- Butter or duck fat may be substituted depending on desired flavor richness.
- Watch the recipe video from Donna Hay and Peter's Food Adventures for step-by-step guidance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10People
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Serving | 10People | |
| Calories | 559kcal | 28% |
| Carbohydrates | 71g | 24% |
| Protein | 9g | 18% |
| Fat | 28g | 43% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 726mg | 30% |
| Potassium | 1730mg | 37% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
| Vitamin A | 861IU | 17% |
| Vitamin C | 80mg | 89% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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