This roasted leaf potatoes with rosemary recipe is a simple, modern take on classic potatoes au gratin (Dauphinoise). There is no cream, no cheese, only 3 simple ingredients, plus salt and pepper. Rather than potatoes being layered upon each other, in this version, they are layered upright, side by side. The result, a delicious roasted potato recipe, that’s is naturally vegan. One that makes a great additional to any holiday meal.
Inspired by Donna Hay
This roasted leaf potatoes with rosemary recipe has been adapted from a Donna Hay recipe for duck fat potatoes. She calls them Crispy Leaf Potatoes, since the potatoes are thinly sliced with a mandoline. This version is made with olive oil, rosemary, salt and pepper. It’s that simple. If you need an excuse to buy a mandoline, this is it!
Roasted leaf potato ingredients
Even with only a few very simple ingredients, there are a few tips to help you get the best results.
The right potato: waxy (festkochend) is the way to go. Mealy/starchy potatoes are much too soft for this recipe.
Olive oil: I use my go-to olive oil (Olio Extra Vergine Grezzo) for cooking and roasting. Even though it’s extra virgin olive oil, it is heat resistant and tastes fantastic.
Rosemary: fresh rosemary is a must for this recipe. It’s lemon-pine flavor adds a delicious woodsy and peppery flavor that simply tastes best when it is fresh.
Salt & Pepper: Both besties with potatoes. Use flaky salt, such as Maldon or Indian sunflakes, or try a coarse sea salt (Flor de sal). Freshly grated pepper, whether fine or coarsely ground, packs flavor that is both bright and adds a little heat.
- This is where you want to put your mandolin slicer to use. Peeling them lengthwise makes longer slices.
- Place the sliced potatoes in a large bowl. Using your hands, toss them with olive oil, rosemary, salt and pepper until evenly coated.
- Arrange the potatoes upright, from left to right, in a baking tray, until the tray is full.
- Brush a little olive oil over top and sprinkle with a little more salt and a grind of pepper.
- Bake for about 1 hour, until the potatoes are golden and crispy on top.
Looking for other ideas with potatoes?
Try one of these delicious recipes:
- Potato Latkes with Smoked Salmon & Crème Fraîche
- Sage Roasted Potato Wedges with Lacinato Kale
- Middle Eastern Style Roasted Potatoes
- Fall Salad with Tuscan Kale and Parmesan-Roasted Potatoes
Roasted Leaf Potatoes with Rosemary
Roasted leaf potatoes with rosemary is a simple and delicious dairy-free (no cream, no cheese) casserole. Makes a great addition to any holiday table. Naturally vegan.
- 2 kg waxy potatoes, peeled and thinly sliced lengthwise with a mandoline
- 1/3 cup extra-virgin olive oil, (80 ml) plus more
- 1 1/2 teaspoons coarse sea salt or salt flakes, plus more
- freshly ground black pepper, to taste
- 2 teaspoons fresh rosemary, plus more
Preheat oven to 400F°/200°C
Place the sliced potatoes in a large bowl. Using your hands, toss with olive oil, salt flakes, black pepper and chopped rosemary until evenly coated.
Arrange the potatoes, in rows, upright, from left to right, in a casserole dish (2 litre) until full (see photo above). Do not push together to firmly pack the slices together; they shouldn’t be overcrowded.
TIP: you will want to work quite fast, as the potatoes release water after being salted. Discard any of the excess liquid in the bowl.
Brush the top of the potatoes with a little more olive oil and sprinkle with an extra pinch of salt and grind of pepper.
Bake for 1 hour, or until the potatoes are golden and crispy.
Before serving, garnish with extra salt and a generous sprinkle of freshly chopped rosemary.
- Recipe adapted from Donna Hay’s Crispy Leaf Potatoes.
- I recommend using a 2 litre capacity casserole dish for this recipe (28 x 6 x 19 cm) or similar in size.
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