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 was 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” is referring 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 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.
In an effort 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 negetive news out there.
Crispy Leaf Potatoes
- 11-12 medium-large Yukon potatoes, peeled
- 1 1/2 sticks unsalted butter, melted
- 3 teaspoons Maldon sea salt flakes
- 1 teaspoon freshly ground black pepper
- Step 1 Preheat the oven to 400 degrees F.
- Step 2 Using a mandoline Slicer, thinly slice the peeled potatoes length ways. Pat the potatoes with paper towels.
- Step 3 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.
- Step 4 Carefully place the potatoes upright, from left to right, in an 8×8 baking tray until the tray is full. Be careful not to over pack in the potatoes too tightly, as crowded potatoes will not get crispy. Sprinkle the top of the potatoes with the remaining teaspoon of salt.
- Step 5 Place in the oven and bake until the edges are golden brown and the potatoes are tender, about 1 hour. Serve immediately.
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