crispy leaf potatoes with oregano salt

  • 5.5kg large sebago (starchy) potatoes, peeled
  • 1 x 320g jar duck fat, melted
  • 1 tablespoon sea salt flakes
  • 1 teaspoon cracked black pepper
  • ¼ cup oregano leaves
  • 2 tablespoons sea salt flakes, extra
  1. Preheat oven to 200°C (400°F). Trim the edges of each potato to make large rectangles and thinly slice on a mandolin. Place in a large bowl with the duck fat, salt and pepper and toss well to combine. 
  2. Working in batches, arrange the potatoes upright from right to left in a 37cm x 24cm baking tray. Repeat with the remaining potatoes. Roast for 1 hour 15 minutes or until the potatoes are tender, golden and crisp.  
  3. To make the oregano salt, place the oregano and half the extra salt in a small food processor and process until finely chopped. Transfer to a small bowl and add the remaining salt. Serve with the potatoes. Serves 8–10.
RATE THIS RECIPE:
Reader ratings (3.20) 32121
donna hay team

Hi Jane, you can use extra virgin olive oil. The dh team

Jane Lukan

I prefer to use non animal products - can you advise a suitable substitute for the duck fat smile

donna hay team

Hi Mary Ann, yes you can print. There is a small round print button under the picture of the recipe - the first one next to save. The DH team

MaryAnn Pletcher

Am I now able to print this recipe? I there a print button?

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox