CRISPY LEAF POTATOES WITH OREGANO SALT

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1. 1. 1.

      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

   2. 2.

      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.

   3. 3.

      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.

   4. 4.

      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.