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.
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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?

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