Fall Potato Leaves

Photo: Jim Bathie; Styling: Rose Nguyen
Recipe from Southern Living

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Ingredients

  • 1 large sweet potato (about 12 oz.)
  • 1 large Yukon gold potato (about 8 oz.)
  • 1/2 cup canola oil
  • Kosher salt to taste

Preparation

  1. 1. Cut potatoes into 1/8-inch-thick slices, placing slices in a large bowl of ice water as you work to prevent discoloration.
  2. 2. Cut potato slices into leaves, using assorted 2- to 3-inch leaf-shaped cutters. Return leaves to ice water until ready to use.
  3. 3. Drain potato leaves, and dry well with paper towels. Cook potato leaves, in batches, in hot oil in a large skillet over medium-high heat 1 minute on each side or until golden brown. Season with salt to taste.
  4. Note: To make ahead, prepare recipe as directed; place cooked leaves in a single layer in a jelly-roll pan. Freeze on pan until firm, and transfer to a zip-top plastic freezer bag. To reheat, place leaves in a single layer on a lightly greased baking sheet. Preheat oven to 350°, and bake 8 to 10 minutes or until thoroughly heated.
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