Impress the Guests Crispy Leaf Potatoes Recipe

Carnivores. That’s what my people are. Serious carnivores. 

Every night at my table you’ll find a beautiful top sirloin steak or glazed chicken or some fabulous pork dish, because Cuban. And when we’re not serving rice and beans, we’re singing the praises of potatoes.  Sounds pretty dull, right? 

You’d be wrong there. My sides are never boring. If it’s going to be meat and potatoes AGAIN, it better darn well be something to dazzle the senses. Sounds dramatic, no? Have you met my family? 

I was delighted to be asked if I would like to develop a potato dish recipe by the good folks at Melissa’s Produce. Potato dish? Yes, please! 

I have been messing and experimenting with slicing up potatoes using a mandolin lately and baking the slices in a hot oven. This time (with my daughter, Lucy’s help) we took the slicing and baking to the next level.

Allow me to introduce you to my Crispy Leaf Potatoes Recipe. 

Imagine potato chips if they were served in a fancy restaurant, covered with butter and seasoned with salt, pepper, rosemary, and thyme. That’s what I’m talking about!

The potatoes are sliced thin and flat like potato chips, buttered, seasoned and baked. 

The finished dish is quite the show stopper. Amaze your friends! 

Crispy Leaf Potatoes Recipe

INGREDIENTS

• 3 lbs. Yukon gold potatoes
• 1 cup of unsalted butter
• 3 tsp. salt
• 1 tsp. freshly ground pepper
• 4 tsp. fresh rosemary 
• 1 tsp. thyme

INSTRUCTIONS

Preheat oven to 400º F. 

Peel the potatoes. After peeling, pat dry (very important!) with paper towels.

Using a mandolin slicer, thinly slice the peeled potatoes the long way. 

Place the sliced potatoes into a large bowl. Using your hands, toss with butter, 2 tsp. salt, black pepper, and about 2 tsp. rosemary until all the potato layers are fully coated. 

Carefully place the potatoes upright in a small baking dish. Mine is 6×8, but you can use a square 8×8 and get the same effect. 

Place the potatoes next to each other without packing them in too tightly as this will impact the crispiness. 

Bake for an hour at 400º F, or until the potatoes are golden and crispy. (It may take longer, depending on your oven.

Sprinkle with remaining salt and seasonings.

Serve immediately. Makes about 6 servings.

A big thanks to Melissa’s Produce for providing those beautiful Yukon gold potatoes. My family loved them! 

Buen Provecho! 

Please enjoy these other fabulous potato side dishes from my blogger friends who also rose up to Melissa’s Potato Challenge:

• Donna’s Spicy Hash Brown Potato Waffles
• Melissa’s Garlic Herbed and Parmesan Roasted Potatoes 
• Tee’s Easy Baked Sweet Potato Fries

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