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Crispy Leaf Potatoes Recipe: Golden, Crunchy Perfection

Crispy Leaf Potatoes

Paper-thin potato slices are seasoned with olive oil, butter, garlic, and rosemary, then arranged in overlapping rows and roasted until deeply golden and crisp at the edges. This recipe makes 4 servings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Potatoes and Seasoning
  • 1 kg / 2.2 lb Yukon Gold, russet, or Maris Piper potatoes
  • 3 tablespoons / 45 ml Olive oil
  • 2 tablespoons / 28 g Melted unsalted butter
  • 2 cloves Garlic, finely grated or minced
  • 1 teaspoon Fresh rosemary, finely chopped
  • 1 1/4 teaspoons Kosher salt, divided
  • 1/2 teaspoon Freshly ground black pepper
Optional Finishes
  • 1/2 teaspoon Dried rosemary instead of fresh
  • 2 tablespoons Finely grated Parmesan
  • As needed for serving Flaky salt and chopped parsley

Method
 

Step-by-Step
  1. Heat the oven to 425°F / 220°C, or 400°F / 200°C fan-assisted. Line a large baking sheet with parchment, or lightly oil a shallow roasting pan; for extra crispness, place the oiled pan in the oven while it heats.
  2. Scrub the potatoes thoroughly and peel them if desired. Leaving the skins on adds color, texture, and a pleasantly rustic finish.
  3. Slice the potatoes into consistent 1/16-inch / 1.5–2 mm slices with a mandoline. Pat the slices dry with clean kitchen towels, and let them rest for 5–10 minutes if time allows.
  4. Place the potato slices in a large bowl and gently toss them with the olive oil, melted butter, garlic, rosemary, 1 teaspoon of the kosher salt, and black pepper. Handle the slices carefully so they do not break.
  5. Arrange the slices in overlapping rows or small fan shapes on the prepared pan, keeping the cut edges facing upward. Avoid stacking them deeply, since exposed edges are what become crisp and leaf-like.
  6. Roast for 35–45 minutes, then check the thinner edges and rotate the pan if needed. Continue roasting for another 10–15 minutes, until the potatoes are deeply golden, crisp at the edges, and tender in the center.
  7. If using Parmesan, sprinkle it over the potatoes during the final 5–10 minutes of roasting. Finish with the remaining kosher salt, flaky salt, and chopped parsley before serving hot.

Notes

Use a mandoline for even slices, dry the potatoes before seasoning, and leave plenty of exposed edges between the overlapping slices. Leftovers can be refrigerated and reheated in a hot oven until crisp.