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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 559 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) 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.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe looks awesome. I love butter and potatoes, but I’ve recently been told to cut back butter, so…I’m wondering if olive oil would work. Anyone try it yet?
This recipe is so good, perfect for any holidays!
I would like to make ahead up to baking. Do you think that would work
Not a good idea as water will seep out from the sliced potatoes. You want to quickly arrange and then bake.
Think it is very rude how so many people picked on Lance. I think we all have times when our brain just doesn’t think. Now I have a question. It says 601 calories but is that for the entire thing or per serving and I’m assuming you are figuring eight servings per recipe.
Hi Mary, yes, per serving.
Hi there,
Big fan of ANYTHING POTATOES when you slice the potatoes I would wash them any dry quickly to avoid them turning color then get them into a bowl with DUCK FAT to coat…do you agree. I was as thinking about lightly sprinkling them maybe with Parmesean cheese for added flavor but that may impede the crisping of them. There are some marvelous flavored oils that can be lightly sprayed to add a little something to the end result..it will not interfere with the DUCK FAT …going tomake to today.
This will be added to my Thanksgiving menu..I am the one who is in charge of the potatoes and I always take 3 new potato recipies…thanks so much
Awesome thanks Roma.
How do you save a recipe? I have tried all different ways but nothing is working for me. Can someone help me please?
Elizabeth, please register an account first and I will send an email on how to Save recipes.
I tried this today and my top part turned dark brown within 30’mins. I took it out thinking it gona burnt but the inside is still raw. Do you know what went wrong with my oven setting? Thanks
Hi Gwen, I am not sure. Did you bake on top rack? Try to cover the potatoes the next time you bake.
Will try that again. Thanks!!!
I’m wondering if your oven may be “Off”. You need to get a good oven thermometer and measure the inside temp and compare it to the thermometer.Many ovens are actually higher than the stated temp! That could be the problem. I.E. Your oven may be set to 400, but it may be 425 or higher in actuality. Hope this might help.
These potatoes look delightful! Question: Do you eat these with your fingers? Or a fork?
Thanks!
You can eat with both, it’s up to you!
Hello Rasa, I have a question. May I “pin” your recipe’s on my Pinterest boards? I am just a retired 70yr young Grandma that pins recipes like a hobby. I have a lot of time on my hands, & I love seeing & finding good recipes & “saving” them on my boards. I never save recipes & pretend they are mine, that’s why I leave all the information as I find them. So, do I need your permission to pin your recipes? The ones I pin, I pin so I don’t have to write them out. I have terrible arthritis in my hands. I would love your reply & I want you to know that I would never claim any recipe or picture to be mine unless it was. Again, that’s why I just pin. I’m not that smart when it comes to the computer. I’m lucky to figure out how to pin! Anyway, I love your recipe site & think you do a very good job at it. I will look forward to your reply. God bless & thank you, Vicky P.
Hi Vicky, of course, please pin my recipes on Pinterest, I would really love that. :)
Hola, Será posible hacerlas en horno microondas?
Very good and easy to make. Nice change from scalloped potatoes and regular baked potatoes.