You're going to love this modern and fun way to serve Crispy Leaf Potatoes. Duck fat fully coats the potato leafs creating a delicious and crunchy side dish. Visually stunning, perfect for Christmas, Thanksgiving or for any holiday feast!
Crispy Leaf Potatoes
This Duck Fat Potatoes recipe is based on a Donna Hay recipe. The Potatoes are thinly sliced on a Mandolin Slicer, then individually placed upright on a baking tray. As they roast in the oven, then result is thin Crispy Potato Leafs, therefore the name. Perfect when you need a large Potato recipe as this feeds at least 10 people.
Ingredients
- Medium Long Potatoes - peeled and sliced
- Jar of Duck Fat
- Maldon Salt Flakes
- Cracked Black Pepper
- Fresh Rosemary or Oregano
Equipment
- Mandolin Slicer
- Deep Oven Proof Dish - 8"x11" or 9"x13"
- Large Mixing Bowl
How to Make Crispy Leaf Potatoes
- Preheat - warm oven to 400F° (200°C).
- Slice - using a Mandolin Slicer, thinly slice the peeled Potatoes lengthways.
- Mix - place sliced Potatoes in a large bowl. Using your hands, toss with Duck Fat, 2 teaspoons Salt Flakes, Black Pepper and about 2 teaspoons of chopped Rosemary until fully coated.
- Assemble - carefully place the Potatoes upright, from left to right, in a 8"x11" baking tray, until the tray is full.
- Roast - bake for approx 1 hour, or until the Potatoes are golden and crispy. Garnish with extra Maldon Salt Flakes and 2 teaspoons fresh chopped Rosemary. (Be very generous with rosemary)
- Season and Garnish - sprinkle extra Maldon Salt Flakes and 2 teaspoons fresh chopped Rosemary. (Be generous with Rosemary)
Flavor Variations
- Cheesy Leaf Potatoes - sprinkle grated cheese between the Potato layers, try Parmesan, Grano Padano, Manchego, Compte or Gruyere
- Spicy Potatoes - add Chili Flakes or Cayenne Pepper for a spicy kick
- Herb Potatoes - swap out or add your favorite herbs like Thyme, Sage, Basil or Dill
Recipe Tips and FAQs
- Not Too Tight - be careful not to pack in the Potatoes too tightly, as this impacts the crispiness and cooking time.
- Remove Excess Starch - rinse sliced Potatoes in cold water to remove starch (which prevents potatoes from sticking together. Pat dry with kitchen towel before continuing.
- Check Often - check Potatoes often to ensure they don't burn. Rotate pan in oven to ensure even roasting. If using a fan forced oven, you can turn off the fan if they cook too fast.
- Fully Coat - when mixing the potatoes, ensures each piece is coated in duck fat before you place it in the roasting pan.
- Discard the Potato Water - The Potatoes will release water when you mix it with salt. Work fast to get them into your roasting pan without excess liquid. Alternatively, only season with salt after roasting (but I find this isn't as flavorful).
Best Roasting Potatoes
Russet Potatoes are great for roasting as they are high in starch and low in water content. They're also the Potatoes most commonly used for French Fries, so you know it's good. Here are a few great roasting potatoes.
- Russet Potatoes
- Yukon Gold
- Desiree Potatoes
- Red Potatoes
- Dutch Cream Potatoes
- Sebago Potatoes
Duck Fat Substitute for Roast Potatoes
Duck fat is rich in flavor and adds a point of difference to your cooking. The benefit of using Duck fat, is its high smoke point. It also has lower saturated fats than butter, and can be easily used in other meals. Here are some substitutes.
- Use Unsalted Butter - this recipe would need 3 sticks or 1½ cups of Butter
- Extra Virgin Olive Oil
- Mixture of Butter and Olive Oil
- Goose Fat
- Bacon Grease
What To Do With Extra Potatoes?
There will be Potato wastage leftover pieces as you want to use Potatoes that are sliced the same size and thickness. This ensures they crisp up and cook evenly. After slicing your potatoes, you will have leftover Potatoes pieces that are odd thickness and small sizes.
If you have extra potatoes, just make a second smaller pan. If you need normal size recipe that feeds 4-6 people, just cut this recipe in half. With your extra Potato pieces, make Russian Style Pan Fried Potatoes.
Storage and Reheating
- Fridge - place cooled Potatoes in an airtight container. Refrigerate and enjoy within 3-4 days.
- Reheating - preheat oven to 375F° (190°C). Brush Potatoes lightly with Duck Fat or Butter and heat for 10-15 minutes until heated through. To make extra crispy, reheat in an Air Fryer for 5-7 minutes.
Holiday Side Dishes You'll Love
- Truffle Mashed Potatoes
- Crispy Asian Potatoes
- Greek Green Beans with Potatoes
- Creamy Garlic Mashed Potatoes
- Potato Bake with French Onion Soup
- Crispy Roasted Moroccan Potatoes
- Creamy Scalloped Potatoes
Crispy Leaf Duck Fat Potatoes is sure to be a new favorite at your home. Not a traditional Duck Fat Potatoes recipe, but truly something special. Full of flavor, the perfect Potato dish for the holidays or for any large gathering. Bon Appetit! Приятного аппетита!
Equipment
- Mandolin Slicer
- Deep Oven Proof Dish 8"x11" or 9"x13"
- Large Mixing Bowl
Ingredients
- 9 pounds (4 kg) potatoes peeled and sliced
- 11 oz (300g) jar of duck fat
- 3 teaspoons Maldon Salt Flakes
- 1 teaspoon cracked Black Pepper
- 4 teaspoons fresh Rosemary or Oregano chopped
Instructions
- Preheat - warm oven to 400F° (200°C).
- Slice - using a Mandolin Slicer, thinly slice the peeled potatoes lengthways.
- Mix - place sliced potatoes in a large bowl. Using your hands, toss with duck fat, 2 teaspoons salt flakes, black pepper and about 2 teaspoons of chopped rosemary until fully coated.
- Assemble - carefully place the potatoes upright, from left to right, in a 8"x11" baking tray, until the tray is full.
- Roast - bake for approx 1 hour, or until the potatoes are golden and crispy. Garnish with extra Maldon Salt Flakes and 2 teaspoons fresh chopped Rosemary. (Be very generous with rosemary)
- Season and Garnish - sprinkle extra Maldon Salt Flakes and 2 teaspoons fresh chopped Rosemary. (Be generous with Rosemary)
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