Imagine perfectly golden, paper-thin potato slices stacked tall with edges that crunch and centers that nearly melt, all kissed with warm melted butter, aromatic olive oil, and a fragrant, herbaceous finish—this is the magic of Crispy Leaf Potatoes With Oregano Salt. Each bite is impossibly crispy on the outside and tender within, making them utterly irresistible and just a little bit fancy. This dish is more than just roasted potatoes—it’s a showstopper side that always invites second helpings whether you serve it for a holiday meal or as the star alongside a simple roast chicken. You’ll be amazed at how a few humble ingredients can transform into something worthy of applause.

Crispy Leaf Potatoes With Oregano Salt Recipe - Recipe Image

Ingredients You’ll Need

What I absolutely love about this recipe is how each ingredient plays an essential role, turning a short grocery list into something truly special. Don’t skip the details—even the simplest addition adds personality, texture, and flavor to your finished Crispy Leaf Potatoes With Oregano Salt.

Yukon gold potatoes: Thinly sliced for that signature crispy edge and buttery texture; choose evenly-sized potatoes for even baking.
Unsalted butter: Melted butter seeps between every slice, producing rich flavor and crispiness.
Olive oil: Enhances browning and adds a subtle fruitiness—plus, it helps prevent the butter from burning.
Kosher salt: For seasoning the layers inside and bringing all the flavors into focus.
Black pepper: Balances out the creamy potato flavor with the right touch of warmth.
Fresh oregano (or dried): The secret weapon—fresh oregano brightens and perfumes the whole dish, making it feel Mediterranean and vibrant.
Garlic powder: Adds a mellow, savory richness that keeps you reaching for another slice.
Flaky sea salt: Sprinkled just before serving for bursts of briny crunch and ultimate potato bliss.
Extra fresh oregano leaves: A scattering of green right before serving adds a fresh, inviting touch.

How to Make Crispy Leaf Potatoes With Oregano Salt

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 400°F—this hot temperature ensures the potatoes begin crisping right away. Grease a 9-by-13-inch baking dish or, for a truly dramatic presentation, use an oven-safe skillet to get those glorious crispy edges. Make sure your pan is well oiled to prevent the potatoes from sticking and to boost that overall crunch factor.

Step 2: Slice the Potatoes

Now for the fun part! Using a mandoline makes the job quick and safe, but a sharp knife works in a pinch. Aim for 1/8-inch thick slices—thinner slices mean more delicious crispy “leaf” edges. Lay sliced potatoes on paper towels and give them a quick pat down; drier potatoes translate to extra crispiness during baking.

Step 3: Mix the Buttery Oregano Seasoning

Melt your butter and pour it into a large bowl along with the olive oil, salt, pepper, chopped oregano, and garlic powder. This is where all those flavors start to come together. Whisk everything thoroughly, making sure you have a beautifully fragrant, well-blended mixture ready for your potato slices.

Step 4: Coat and Stack the Potato Slices

Toss the potato slices into the bowl so every piece gets coated in that savory, herb-flecked mixture. Here’s where the “leaf” effect comes into play—stand the slices upright, like a row of pages in a book, stacking tightly until the dish is filled. Don’t worry about perfection; a little irregularity creates extra crispy bits!

Step 5: Bake to Golden Perfection

Pour any remaining butter and oil mixture over the potatoes for maximum flavor. Bake, uncovered, for 75 to 90 minutes. You’re looking for deep golden edges and tender insides; chances are, you’ll be mesmerized watching them crisp up. If your oven runs hot, check around the hour mark. The moment you pull them out, sprinkle generously with flaky sea salt and garnish with more fresh oregano.

How to Serve Crispy Leaf Potatoes With Oregano Salt

Garnishes

Nothing finishes Crispy Leaf Potatoes With Oregano Salt quite like a final flourish of flaky sea salt and bright green oregano leaves. For a little more drama, try a dusting of lemon zest or a sprinkle of finely grated parmesan—the contrast of flavors is outstanding.

Side Dishes

Serve this potato masterpiece alongside anything from roasted chicken and garlic-rubbed prime rib to herby roasted vegetables or a big green salad. Its rustic beauty and flavor-packed edges fit right in on any special occasion or Sunday night dinner table.

Creative Ways to Present

Want to truly wow your guests? Bake individual stacks in muffin tins for personal portions or pile them up on a wooden board for a dramatic, shareable presentation. Crispy Leaf Potatoes With Oregano Salt also look gorgeous mounded in a cast iron skillet, surrounded by your favorite dips or spreads.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, cool completely and store in an airtight container in the fridge for up to three days. The potatoes will soften slightly but retain much of their flavor, and you can easily revive their crisp edges with a quick reheat.

Freezing

While best enjoyed fresh from the oven, you can freeze Crispy Leaf Potatoes With Oregano Salt. Wrap portions tightly in foil and store in freezer bags for up to a month. For best flavor and texture, thaw in the fridge overnight before reheating.

Reheating

To restore the signature crunch, reheat in a hot oven (around 400°F) for 10 to 15 minutes, uncovered. The oven ensures the potatoes crisp back up without drying out. Avoid microwaving if you want those gorgeous crispy edges!

FAQs

Can I use a different variety of potato?

Absolutely! Yukon golds give you a creamy center and crisp edges, but russets work well for an even crispier texture. Just avoid waxy potatoes, as they don’t achieve the same tender-yet-crispy result.

What if I don’t have fresh oregano?

No worries! Dried oregano is a fine substitute; just use a bit less since the dried version is more potent. The earthy, Mediterranean flavor still shines and makes for the authentic taste of Crispy Leaf Potatoes With Oregano Salt.

Can I assemble the dish ahead of time?

Yes! Stack the potatoes in your pan, cover, and refrigerate for up to 24 hours before baking. When ready, add a few extra minutes to your bake time and proceed as directed. This makes it perfect for stress-free holiday prep.

How do I get the crispiest edges?

Thickness matters—use a mandoline for even, ultra-thin slices, and pat dry to remove surface moisture. Ensuring the oven is fully preheated and not overcrowding your pan also helps those potato “leaves” crisp up all around.

Is this recipe gluten-free?

Yes! Crispy Leaf Potatoes With Oregano Salt are naturally gluten-free and vegetarian, making them a versatile side for almost any gathering or dietary need. Just double-check all your seasonings if you’re especially sensitive.

Final Thoughts

If you’re ready to upgrade your side dish game and win over every potato lover at the table, these Crispy Leaf Potatoes With Oregano Salt are your new go-to. Their unparalleled texture, deep golden flavor, and dazzling good looks are impossible to resist. Give this dish a try for your next meal—you’ll be hooked from the very first bite!

Crispy Leaf Potatoes With Oregano Salt Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 28 reviews

Author: Emma
Total Time: 1 hour 40 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

These Crispy Leaf Potatoes With Oregano Salt are a delightful twist on the classic potato side dish. Thinly sliced Yukon gold potatoes are seasoned with a flavorful blend of oregano, garlic, and sea salt, creating a crispy and herb-infused potato bake that is perfect for any occasion.

Ingredients

Scale

Potatoes:

3 pounds Yukon gold potatoes, thinly sliced

Butter Mixture:

1/2 cup unsalted butter, melted
1/4 cup olive oil
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons fresh oregano, finely chopped (or 1 teaspoon dried)
1 teaspoon garlic powder

Topping:

1 teaspoon flaky sea salt
Extra fresh oregano leaves for garnish

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Instructions

Preheat the Oven: Preheat the oven to 400°F and grease a 9×13-inch baking dish or ovenproof skillet.
Slice Potatoes: Using a mandoline or sharp knife, slice the potatoes very thinly (about 1/8-inch thick). Pat dry with paper towels to remove excess moisture.
Prepare Butter Mixture: In a large bowl, whisk together melted butter, olive oil, salt, pepper, oregano, and garlic powder.
Coat Potatoes: Toss potato slices in the butter mixture until evenly coated.
Layer Potatoes: Stack the slices upright in the prepared baking dish until tightly packed. Pour any remaining butter mixture over the top.
Bake: Bake uncovered for 75–90 minutes until crispy on the edges and tender in the center.
Finish: Sprinkle with flaky sea salt and garnish with fresh oregano before serving.

Notes

This dish works best with Yukon gold or russet potatoes due to their starch content.
To make ahead, assemble the potatoes and refrigerate before baking, then add 10–15 minutes to the cook time.
Serve as a show-stopping side dish for roasted meats, poultry, or holiday meals.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Category: Side Dish
Method: Baking
Cuisine: American, Mediterranean-Inspired