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.
How to make rosemary roasted potatoes
- 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.
Ingredients
- 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
Method
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Preheat oven to 400F°/200°C
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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.
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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.
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Brush the top of the potatoes with a little more olive oil and sprinkle with an extra pinch of salt and grind of pepper.
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Bake for 1 hour, or until the potatoes are golden and crispy.
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Before serving, garnish with extra salt and a generous sprinkle of freshly chopped rosemary.
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Enjoy!
Notes
- 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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