crispy leaf potatoes with oregano salt
- 5.5kg large sebago (starchy) potatoes, peeled
- 1¼ cups (310g) duck fat+, melted
- 1 tablespoon sea salt flakes
- 1 teaspoon cracked black pepper
oregano salt
- ¼ cup oregano leaves
- 2 tablespoons sea salt flakes
- Preheat oven to 200°C (400°F). Trim the rounded edges of each potato to make large rectangles and thinly slice on a mandolin. Place in a large bowl, add the duck fat, salt and pepper and toss to combine.
- Working along the short edge of a 24cm x 37cm roasting pan, arrange the potato upright from right to left to fill the pan. Roast for 1 hour 15 minutes or until golden and crisp.
- To make the oregano salt, place the oregano and half the salt in a small food processor and process until finely chopped. Transfer to a small bowl, add the remaining salt and mix to combine.
- Sprinkle the potatoes with oregano salt to serve. Serves 8–10
TIP
You can buy duck fat in jars or tins at delicatessens, specialty grocers and at most supermarkets.
Photography: Anson Smart
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 
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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