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
Scale
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
