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Crispy, Duck Fat Potatoes with Oregano Salt

Recipe by Tobie Puttock

  • 2kg potatoes, washed and peeled
  • 150g duck fat
  • 6 garlic cloves, finely chopped
  • Sea salt and freshly cracked pepper
  • 2 tablespoon freshly picked oregano, roughly chopped
  • ½ tablespoon finely chopped curly leaf parsley

1) Preheat the oven to 170°C

2) Slice the potatoes very finely, using a potato peeler (or mandolin) to get uber thin strips.

3) Place the potato slices or strips into a bowl, add the duck fat, garlic and oregano, and season generously with sea salt and freshly cracked pepper. Use your hands or a spoon to combine the ingredients gently but well, coating the potato slices.

4) Arrange the potatoes loosely in a baking dish.

5) Cook for approximately 20-30 minutes or until golden and crisp.

6) Finish with another pinch of salt and finely chopped parsley.

Serves 4.

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