Crispy Leaf Potatoes With Oregano Salt | Donna Hay

Step 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. 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

Step 2

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