{"id":72366,"date":"2021-12-21T20:25:15","date_gmt":"2021-12-21T19:25:15","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=72366"},"modified":"2025-07-16T19:37:53","modified_gmt":"2025-07-16T17:37:53","slug":"roasted-leaf-potatoes","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/roasted-leaf-potatoes\/","title":{"rendered":"Roasted Leaf Potatoes with Rosemary"},"content":{"rendered":"

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\u2019s is naturally vegan. One that makes a great additional to any holiday meal.<\/p>\n

Inspired by Donna Hay<\/h2>\n

This roasted leaf potatoes with rosemary recipe has been adapted from a Donna Hay<\/a> recipe for duck fat potatoes. She calls them Crispy Leaf Potatoes<\/a>, since the potatoes are thinly sliced with a mandoline. This version is made with olive oil, rosemary, salt and pepper. It\u2019s that simple. If you need an excuse to buy a mandoline<\/a>, this is it!<\/p>\n

\"Kartoffel<\/a><\/p>\n

\"Kartoffel<\/a><\/p>\n

\"Kartoffelgratin<\/a><\/p>\n

Roasted leaf potato ingredients<\/h2>\n

Even with only a few very simple ingredients, there are a few tips to help you get the best results.<\/p>\n

The right potato:<\/strong> waxy (festkochend) is the way to go. Mealy\/starchy potatoes are much too soft for this recipe.<\/p>\n

Olive oil:<\/strong> I use my go-to olive oil (Olio Extra Vergine Grezzo<\/a>) for cooking and roasting. Even though it\u2019s extra virgin olive oil, it is heat resistant and tastes fantastic.<\/p>\n

Rosemary:<\/strong> fresh rosemary is a must for this recipe. It\u2019s lemon-pine flavor adds a delicious woodsy and peppery flavor that simply tastes best when it is fresh.<\/p>\n

Salt & Pepper:<\/strong> 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.<\/p>\n

\"Roasted<\/a><\/p>\n

\"Roasted<\/a>
\nHow to make rosemary roasted potatoes<\/h2>\n