Serves: 8–10
I will never forget the first time I tasted this Crispy Leaf Potatoes with Oregano Salt. Imagine layers of layers of crispy potatoes seasoned with duck fat, sea salt flakes, cracked black pepper, and oregano salt. This tastes like potato chips but the texture is unlike what I ever tasted before. If you have not tried this, you are missing out big time!
There are few tips I want to share for the best results. First is thinly slice the potatoes using a mandoline, dap the potatoes dry with paper towels, and delicately arrange them upright in a baking pan. Easy, right? And those who tried duck fat with roasted potatoes guaranteed that they’ll never go back to butter again.
This is no doubt the best side dish of the year! Super easy to throw together and the texture is incredibly delightful, making this perfect for any occasion.
INGREDIENTS
5.5 KG LARGE SEBAGO (STARCHY) POTATOES, PEELED
1¼ C. (310 GRAMS) DUCK FAT+, MELTED
1 TBSP SEA SALT FLAKES
1 TSP CRACKED BLACK PEPPER
OREGANO SALT:
¼ C. OREGANO LEAVES
2 TBSP SEA SALT FLAKES
HOW TO MAKE CRISPY LEAF POTATOES WITH OREGANO SALT
Step 1: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.
Step 2: To make large rectangles, cut the rounded edges of each potato, then thinly slice using a mandolin.
Step 3: Add the duck fat, salt, and pepper to a large bowl. Toss to mix.
Step 4: From right to left, arrange the potato upright, working along the short edge of a 24 x 37cm roasting pan. Place in the preheated oven and roast for about an hour and 45 minutes or until crisp and golden.
Step 5: In a small food processor, place the oregano and half of the salt. Pulse until finely chopped to make the oregano salt. To a small bowl, transfer the oregano salt and the rest of the salt. Mix well.
Step 6: Before serving, sprinkle the potatoes with oregano salt.
NOTE:
Purchase the duck fat in jars or tins at delicatessens, speciality grocers, or in some supermarkets.
Ingredients
- 5.5 KG LARGE SEBAGO (STARCHY) POTATOES, PEELED
- 1¼ C. (310 GRAMS) DUCK FAT+, MELTED
- 1 TBSP SEA SALT FLAKES
- 1 TSP CRACKED BLACK PEPPER
- OREGANO SALT:
- ¼ C. OREGANO LEAVES
- 2 TBSP SEA SALT FLAKES
Instructions
Step 1: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.
Step 2: To make large rectangles, cut the rounded edges of each potato, then thinly slice using a mandolin.
Step 3: Add the duck fat, salt, and pepper to a large bowl. Toss to mix.
Step 4: From right to left, arrange the potato upright, working along the short edge of a 24 x 37cm roasting pan. Place in the preheated oven and roast for about an hour and 45 minutes or until crisp and golden.
Step 5: In a small food processor, place the oregano and half of the salt. Pulse until finely chopped to make the oregano salt. To a small bowl, transfer the oregano salt and the rest of the salt. Mix well.
Step 6: Before serving, sprinkle the potatoes with oregano salt.
Notes
Purchase the duck fat in jars or tins at delicatessens, speciality grocers, or in some supermarkets.
