dinnerAmber Gohn

Crispy Leaf Potatoes

dinnerAmber Gohn
Crispy Leaf Potatoes

As we gear up for the holiday season, why not enjoy some of food's finest? Duck fat is fancy af, and you know how much I love potatoes. In this Australian inspired gourmet dish, we create the side dish that you want at every holiday dinner table: Basically potato chips.

Crispy Leaf Potatoes with Duck Fat


  • 8 large russet potatoes, rinsed (peeling is optional)
  • 5 oz of duck fat, melted
  • 1 tablespoon Maldon Sea Salt Flakes or kosher salt
  • 1 teaspoon cracked black pepper
  • 1 more tablespoon Maldon Sea Salt flakes for topping
  • (optional) 1 tablespoon fresh or dried herbs, parsley and oregano work well


  1. Preheat oven to 400°F.
  2. Thinly slice all potatoes on a mandolin. Slices should not exceed 1/6"
  3. Place slices in a large bowl with the duck fat, salt and pepper and toss well to combine. 
  4. In a medium ceramic or glass baking tray (our was 11" x 8.5"), arrange the potatoes upright starting from one side until the tray is full. Be sure to fill in gaps, but don't pack the slices together too tightly.
  5. Roast for 1 hour 15 minutes or until the potatoes are tender, golden and crisp.  
  6. Season with salt topping, and add optional chopped herbs