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Love is in my Tummy

Plant-based flavor

January 24, 2019 By Tina Dawson Leave a Comment

Crispy Masala Leaf Potatoes

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.

VEGAN Crispy Masala Leaf potatoes

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. 

Woman holding basket of russet potatoes

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.

Russet Potatoes being sliced on a mandolin.Wafer thin Russet potato slices from a mandolin

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. 

VEGAN Crispy Masala Leaf potatoes, pre-bakeVEGAN Crispy Masala Leaf potatoes

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!

Tools used

Crispy Masala Leaf Potatoes

Created by Tina Dawson on January 24, 2019

VEGAN Crispy Masala Leaf potatoes

  • Prep Time:20m
  • Cook Time:1h 15m
  • Total Time:1h 35m
  • Serves: 8
  • Yield: one 9" pan

Ingredients

  • 5 lb Idaho® Russet potatoes
  • ½ c olive oil
  • 1 tsp. ground turmeric
  • 1 ½ tsp paprika
  • 2 ½ tsp salt
  • Cilantro, for garnish (optional)

Instructions

Prep the potatoes

  1. Wash and peel the potatoes. As you work, immerse the peeled potatoes in a large mixing bowl full of water to prevent discoloration. Trim the rounded sides of each potato till it looks like a rectangle.
  2. Using a mandolin slicer set to 1mm, slice the potatoes. Wash thoroughly until the water runs clear to remove excess starch. Drain on a colander.
  3. Add the ground spices, salt and oil (reserving 2 tablespoons of oil for later) and using both hands, combine until distributed evenly.
  4. Line a 9" square baking pan with foil for easier cleanup. Brush the bottom lightly with oil.
  5. Preheat the oven to 400°F. Position the baking rack to the middle slot.

Arrange in pan

  1. Starting from one end of the pan, arrange the seasoned potato slices left to right, overlapping and moving row-by-row at even height.
  2. Brush the top of the potatoes generously with the remaining oil.

Bake!

  1. Bake in the preheated oven at 400°F for 1 hour until golden brown. Re-position baking rack to the lower slot, and continue baking for 15 more minutes until the bottoms are crisp.
  2. Remove from the oven and serve immediately. To slice, use scissors to cut through the rows vertically and use an offset spatula to lift the slices from the pan in one piece.
Source: Adapted from Donna Hay
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Filed Under: 5 Ingredients or less, All Recipes, Appetizers, Dips and Sides, Gluten-free, Lunch/Dinner, Vegan, Vegetarian Tagged With: idaho potatoes, paprika, potato, russet potato, turmeric

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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