The most delicious roasted potatoes you’ll ever cook!

These sliced potatoes resemble potato chips in flavor and texture. Every day or every holiday is a good day for this recipe!

WHAT ARE LEAF POTATOES?

Chef Donna Hay has created a new type of roasted potato, the leaf potato.

To prepare the potatoes, cut them into thin slices and place them one by one on a baking pan. The name “leaf potatoes” comes from the fact that they are paper-thin and resemble leaves.

THE BEST ROASTED POTATOES FOR HOLIDAYS OR EVERY DAY

If you haven’t had these crispy leaf potatoes, you’ve never had roasted potatoes. Trust me on this.

In your mind, conjure up the idea of a mountain of buttery, salty, and rosemary-seasoned potatoes. At the very notion of it, my mouth is watering.

This is the first time I’ve ever had roasted potatoes with such a unique texture. Smashed potatoes, Hasselback potatoes, and scalloped potatoes pale in comparison.

HOW DO YOU MAKE CRISPY ROASTED POTATOES?

The following are some pointers and tricks I’ll share with you:

• Slice the potatoes into thin strips with a Mandoline Slicer. To purchase, click here.
• Paper towels work well for drying the potato slices once they’ve been sliced.
• Bake the sliced potatoes at 400 degrees Fahrenheit, standing them upright in a baking pan.

BUTTER OR DUCK FAT FOR ROASTED POTATOES?

Duck fat is called for in Donna Hay’s original recipe. Those who have tasted roasted potatoes cooked with duck fat say they will never return to butter.

If you like, you can substitute duck fat for the butter in this recipe. Duck fat has a more significant percentage of monounsaturated fat than butter, making it “healthier,” according to conventional wisdom.

LAYERS UPON LAYERS OF CRISPY GOODNESS!!

Whatever the season, it doesn’t really matter. It’s hard to beat crispy leaf potatoes as a side dish. Use them during the holidays, such as Thanksgiving and Christmas.

Why? Because they’re so simple to make, the presentation has a “wow” factor, and the taste and texture are really excellent.

If you’d like to use duck fat in this recipe, feel free to do so. Enjoy!

Check out Crispy Baked Sweet Potatoes for a sweet potato version of this dish.

MANDOLINE SLICER

This OXO Good Grips Adjustable Handheld Mandoline Slicer comes highly recommended by me. It’s on sale for $14.99 on Amazon.com.

What is the average number of calories in one serving?

• Each serving of this recipe contains only 601 calories.

With this recipe, what are its complementary dishes?

I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.

• SKILLET GARLIC BUTTER STEAK
• GARLIC BUTTER BRAZILIAN STEAK
• CHILI LIME GRILLED CHICKEN
• BONELESS PORK CHOPS

INGREDIENTS

• 4 teaspoons chopped rosemary or oregano
• 12 oz. (340 g) melted unsalted butter (3 sticks or 1 1/2 cups) or 11 oz. duck fat
• 1 teaspoon freshly ground black pepper
• 3 teaspoons Maldon sea salt flakes (preferred) or salt
• 9 lbs. (4 kg) potatoes, peeled, Yukon gold or russet

Instructions

1. Your oven should be preheated up to 400 degrees Fahrenheit (207 degrees Celsius).
2. Potatoes should be thinly sliced using a Mandoline Slicer along their long axis. Paper towels can be used to pat the potatoes dry.
3. Slice the potatoes and put them in a big bowl. With your hands, mix together 2 tablespoons of butter (or duck fat), 2 teaspoons of salt, black pepper, and 2 tablespoons of chopped rosemary.
4. From left to right, carefully arrange the potatoes in a baking dish (I used an 8×11″ baking dish). The crispiness of the potatoes will be harmed if they are packed in too firmly.
5. Take them out of the oven after an hour, when they’re golden brown and crispy. Add the remaining salt and rosemary or oregano to the dish as a finishing touch. Serve at once.

Notes

• For a step-by-step tutorial, view the accompanying video.
• Donna Hay and Peter’s Food Adventures are the authors of these recipes.