This 5 ingredient VEGAN Masala Leaf Potatoes is a stunner on the table. Crisp on the top and bottom, molten soft in the center. So simple, yet so incredible.
With regular ingredients, we have a habit of making regular things; maybe out of fondness, or simply because it doesn’t require a great deal of thought or effort to re-create a fool-proof recipe. This week, I found myself with a basket of Idaho® potatoes and I wanted to make something extraordinary instead of the usual favorites.
And that’s how I ended up making Donna Hay’s incredible Leaf potatoes. Of course her version uses animal fat, which I substituted with olive oil instead, and even I cannot deny – it must have tasted frickin’ amazing with duck fat.
So, to make up for the loss of flavor, I enhanced it with ground turmeric and paprika – two ingredients that never fail me, especially when it comes to potatoes. And yes, it looks as good as it tastes, my friend. No one, is ever going to believe you when you say how illogically simple the whole thing was.
You start with good Idaho® potatoes – pick the starchy kind. I used Russet potatoes and needed about 7 of them to fill a 9″ square pan. Well, technically you only need 6, but you’ll be trimming each potato to a rectangle, so the 7th is to make up for that loss. And don’t throw away the trimmings – there’s so much you can make with them (frittata, mashed potatoes, ‘baked’ fries, cutlets, veggie patties, etc).
Then slice them with a mandolin set to the smallest setting (1mm). Make sure to immerse all potatoes in water as you work to prevent discoloration. Although it doesn’t affect the taste, brownish gray looking potatoes are hardly appetizing to serve.
As you slice, you will end up with not-so-rectangle looking pieces. That’s ok. When you arrange the pieces in the pan, just tuck them in till they’re aligned in height with the rest of the slices and no one will be the wiser.
Although not necessary, I recommend lining the bottom of the pan with foil – this will save you a heartache of a cleanup later. And brush the tops with oil to prevent drying out. Then bake the life out of it.
It really, really is a stunner to serve, and it is best served straight out of the oven, when the top and bottom are delightfully golden-brown and the center is molten soft, like the perfect french fry.
Slicing it is a bit tricky – especially when it’s still warm, you don’t want to accidentally squish those precious layers as you try to get through the crisp edges. So I recommend using a clean pair of scissors to cut through the crisp edges vertically down the center of the pan before taking it to the table. Then you can use a regular knife or even an offset spatula to lift slices out to serve.
Disclosure: This post was sponsored by Idaho Potato Commission. All opinions, as always, are my own. Thank you for supporting brands that support Love is in my tummy.
And when you make this delicious Crispy Masala Leaf Potatoes (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!