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
  1. 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. 
  2. 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. 
  3. 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. 
  4. Sprinkle the potatoes with oregano salt to serve. Serves 8–10

+ You can buy duck fat in jars or tins at delicatessens, specialty grocers and at most supermarkets.

Photography: Anson Smart 

RATE THIS RECIPE:
Reader ratings (3.40) 321251
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?

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