If you’ve ever longed for a potato dish that balances golden crispiness with warm, tender centers, Crispy Leaf Potatoes With Oregano Salt is about to become your new obsession. Imagine petals of Yukon Gold potatoes stacked like pages in a book, each edged in buttery, herby goodness, finished with crunchy flakes of sea salt and a flutter of fresh oregano. This Mediterranean-inspired side dish is easy enough for weeknight dinners, yet impressive enough to steal the show at your next gathering. Every bite is more than a simple potato – it’s a crunchy, savory celebration you’ll crave again and again.
Ingredients You’ll Need
Ingredients You’ll Need
There’s magic in the simplicity of these ingredients: each one brings something essential, whether it’s the creamy bite of Yukon Golds, the richness of real butter, or the aromatic lift from oregano and garlic powder. Here’s what you’ll need to create your own Crispy Leaf Potatoes With Oregano Salt:
- Yukon Gold potatoes: Their buttery texture and thin skin bake up beautifully crisp while staying tender inside.
- Unsalted butter: Adds decadent richness and helps the potatoes brown perfectly.
- Olive oil: Keeps the layers moist and brings a fruity depth to the dish.
- Kosher salt: Essential for seasoning every bite from the inside out.
- Black pepper: Gives a subtle kick that enhances the potatoes’ natural flavor.
- Fresh or dried oregano: Infuses the dish with earthy, Mediterranean notes – fresh is brightest, but dried works great too.
- Garlic powder: Wraps each slice in savory aroma, adding depth without overpowering.
- Flaky sea salt: Sprinkled at the end, gives that irresistible final crunch.
- Fresh oregano leaves (optional): A lovely way to add a pop of color and extra freshness right before serving.
How to Make Crispy Leaf Potatoes With Oregano Salt
Step 1: Prepare Your Baking Dish
Preheat your oven to 400°F (200°C). Brush a 9×13-inch baking dish or oven-safe skillet with one tablespoon of melted butter. This not only prevents sticking, but will also help crisp the bottom layer of potatoes.
Step 2: Slice the Potatoes
Using a mandoline (for wafer-thin consistency) or an ultra-sharp knife, slice your peeled Yukon Gold potatoes into 1/8-inch thick rounds. Uniform slices are key here to make sure everything cooks evenly and crisps up just right.
Step 3: Assemble the Potatoes
Stack the potato slices vertically in the dish, packing them tightly side-by-side. You want them to stand up like dominoes, forming leaf-like layers. Not only is this method eye-catching, but it gets the most crispy edges possible in every serving!
Step 4: Make the Oregano Butter
In a small bowl, blend the rest of your melted butter with olive oil, kosher salt, black pepper, chopped oregano (fresh or dried), and garlic powder. Whisk to combine; this infusion will drizzle through the stacks, bathing every slice in aromatic, seasoned richness.
Step 5: Drizzle and Bake (Covered)
Slowly pour your oregano butter mixture all over the potato “leaves,” trying to get it between the layers as much as possible. Cover tightly with foil (this is crucial—it traps steam for tender insides) and bake for 45 minutes.
Step 6: Bake Until Crispy
After 45 minutes, remove the foil and pop the dish back into the oven. Bake uncovered for another 25–30 minutes. Watch as the tops transform into golden, irresistibly crispy edges. For extra crunch, you can broil them for the last couple minutes, but keep an eye out so they don’t burn!
Step 7: Finish and Garnish
As soon as you pull the potatoes from the oven, shower them with flaky sea salt for a dramatic salty crunch. Swirl on a handful of fresh oregano leaves just before serving for bursts of color and brightness.
How to Serve Crispy Leaf Potatoes With Oregano Salt
Garnishes
A finishing touch goes a long way: after the potatoes have crisped up beautifully, scatter extra fresh oregano leaves and another drizzle of olive oil on top. A little lemon zest is also lovely if you want a citrusy zing. This final step enhances both flavor and visual appeal, making the potatoes look as vibrant as they taste.
Side Dishes
Crispy Leaf Potatoes With Oregano Salt are stunning alongside roasted or grilled meats like lamb, steak, or chicken, but their Mediterranean flavor profile also shines next to simply sautéed greens, a big Greek salad, or smoky grilled vegetables. They adapt to nearly any table, elevating both hearty main courses and lighter vegetarian spreads.
Creative Ways to Present
Try making individual ramekin portions for dinner parties, or stacking the potatoes in a cast iron skillet for a rustic look. For an extra-special brunch, serve the potatoes with poached eggs and roasted tomatoes. No matter how you plate them, the dramatic leaf-like layers are always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Crispy Leaf Potatoes With Oregano Salt to an airtight container as soon as they cool. They’ll keep well in the refrigerator for up to 3 days, and while they do lose a bit of crunch, the flavors deepen and remain delicious.
Freezing
While best enjoyed fresh, you can freeze individual portions in a single layer, wrapped tightly in foil and placed in a freezer bag. Expect some texture change, but they’re still incredibly tasty when reheated for a quick side dish.
Reheating
For best results, re-crisp potatoes in a 400°F oven for 10–15 minutes, uncovered. A quick pass under the broiler restores some crunch. The microwave works in a pinch, but you’ll achieve the dreamiest texture with dry heat.
FAQs
Can I use a different type Side Dish
Absolutely! While Yukon Golds deliver the ideal mix of creaminess and structure for Crispy Leaf Potatoes With Oregano Salt, russets or red potatoes can also create tasty results. Just be sure to slice them thinly for the perfect texture.
Do I have to use a mandoline?
No, but a mandoline does make slicing a breeze and keeps all your potato slices even. A sharp knife works too—just aim for slices about 1/8-inch thick for best cooking and crunch.
Can I prepare this dish in advance?
Definitely! Assemble everything (even drizzle on the oregano-butter), cover, and store in the fridge up to a day ahead. Bake when ready to serve and finish with flaky salt and fresh oregano just before enjoying.
How do I avoid soggy potatoes?
Make sure you bake covered first to steam the potatoes, then uncover for plenty of time so the edges crisp up. If needed, broil them at the end briefly, and don’t overcrowd your baking dish—airflow is key for crunch.
Is Crispy Leaf Potatoes With Oregano Salt gluten-free?
Yes! All ingredients in Crispy Leaf Potatoes With Oregano Salt are naturally gluten-free, making them a fantastic side for anyone with dietary restrictions.
Final Thoughts
Whether you’re chasing dramatic crisp edges, wow-factor presentation, or vibrant Mediterranean flavor, Crispy Leaf Potatoes With Oregano Salt checks all the boxes. These potatoes are guaranteed to impress, and I can’t wait for you to fall in love with every crispy, salty, herby bite!
Print
Crispy Leaf Potatoes With Oregano Salt Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian, Gluten-Free
Description
These Crispy Leaf Potatoes With Oregano Salt are a delightful side dish that combines the earthy flavors of Yukon Gold potatoes with fragrant oregano and a hint of garlic. The crispy, golden-brown layers are seasoned to perfection and make a stunning addition to any meal.
Ingredients
Potatoes:
- 3 large Yukon Gold potatoes (peeled)
Seasoning:
- 3 tablespoons unsalted butter (melted)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh oregano (finely chopped) or 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
Finishing:
- 1 tablespoon flaky sea salt
- fresh oregano leaves for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish or oven-safe skillet with 1 tablespoon of the melted butter.
- Slice the potatoes: Using a mandoline or sharp knife, thinly slice the potatoes (about 1/8-inch thick). Stack the slices vertically in the baking dish, packing them tightly together to resemble layers or ‘leaves.’
- Prepare the seasoning: In a small bowl, combine the remaining melted butter, olive oil, kosher salt, black pepper, chopped oregano, and garlic powder. Drizzle the mixture evenly over the potatoes, ensuring it seeps between the layers.
- Bake: Cover tightly with foil and bake for 45 minutes. Remove foil and bake uncovered for an additional 25–30 minutes, or until the tops are golden brown and crispy.
- Finish and serve: Sprinkle with flaky sea salt and garnish with extra fresh oregano if desired. Serve hot.
Notes
- For extra crispiness, broil the dish for 2–3 minutes at the end.
- This dish pairs beautifully with roasted meats or grilled vegetables and is also delicious on its own.
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
