Crispy Leaf Potatoes
Andrea Potischman
Nov 20, 2020
Crispy, oven-baked leaf potatoes. These are an adapted version of a dish my mom used to make when I was a kid. Scalloped potatoes were one of her signature dishes. Talk about decadent; potatoes, cream, butter, cheese…need I say more, they were outrageously good.
My leaf potatoes are a slightly healthier twist, I still use butter (sometimes black truffle oil or duck fat for special occasions), but this dish is a great stand-in for an old childhood favorite I loved and perfect for your “different” Thanksgiving holiday this year.
Scalloped potatoes, for those that don’t know, is an old potato dish thought to have originated in England. The word “scallop” refers to how the potato is sliced. Thin and uniformly cut potatoes (often made using a mandolin) are layered in a casserole dish and then covered with a seasoned cream sauce and then baked.
My leaf potatoes also call for thinly sliced potatoes. The consistent size of mandolin-cut potatoes is the real trick and ensures that they are all crisp at the same rate. If you’ve never used a mandolin, check out this link to see steps on how to do so safely.
Mastering the evenly sliced potatoes is the only technique needed to make this tasty side dish that works with just about any entrée you can think up from chicken to game. Unlike scalloped potatoes, leaf potatoes are sliced, tossed in butter, and placed upright instead of flat, this allows them to cook quickly and crisp up.
To be a bit more health conscious, I skip the cream and cheese completely, but you can jazz up the potatoes easily with the simple addition of some black truffle oil, or for true indulgence, use half duck fat and half butter for the ultimate holiday side dish that may even distract you from all the negative news out there.
Crispy Leaf Potatoes
Ingredients:
- 11-12 medium-large Yukon potatoes, peeled
- 1 1/2 sticks unsalted butter, (or duck fat)melted
- 3 teaspoons Maldon sea salt flakes
- 1 teaspoon freshly ground black pepper
Directions:
- Preheat the oven to 400 degrees F.
- Using a mandoline Slicer, thinly slice the peeled potatoes lengthways. Pat the potatoes with paper towels. Place the sliced potatoes in a large bowl. Using your hands, gently toss with butter (or duck fat), 2 teaspoons salt and black. Make sure to evenly coat all the potatoes.
- Carefully place the potatoes upright, from left to right, in an 8x8 baking tray until the tray is full. Be careful not to over-pack the potatoes too tightly, as crowded potatoes will not get crispy. Sprinkle the top of the potatoes with the remaining teaspoon of salt.
- Place in the oven and bake until the edges are golden brown and the potatoes are tender, about 1 hour. Serve immediately.
Intriguing recipes…think this potato dish and Osso bucco are heading to my holiday menu.
Two Q’s :
What else to you recommend as sides for menu?
How much can I modify recipes to prep as much in advance as possible?
Hi Sharon-
Thanks so much for visiting my blog and reaching out, always love hearing from readers!
The leafy potatoes and Osso bucco sound like a lovely meal. I would add a winter salad, nothing too overwhelming or roasted carrots can make a lovely addition. A simple chocolate desert, like a flourless cake is also a great finish.
In terms of prep, for the leafy potatoes you can thinly slice them a few hours in advance and hold them in a bowl of cold water to prevent browning.
For the Osdo bucco you can prep all the ingredients the day before and cook it hours before serving, it reheats very well.
I hope this helps some. Have a wonderful holiday!
Andrea
This looks absolutely wonderful! Must try!
Thank you for the lovely compliment. This is a fun and rather simple dish that’s not just for holidays. Happy cooking. Stay safe out there!!!