Crispy duck fat potatoes with oregano
RECIPE: Crispy roast potatoes. Serves 4
6 Desiree potatoes
1/2 a lemon
2 tablespoon of duck fat OR olive oil
6 sprigs of oregano. 3 for cooking, 3 for garnish
1 teaspoon of sea salt
Peel and cut potatoes in half. Then cut 3 across to get 3-4cm pieces. Put into a large saucepan of cold water that covers the potatoes. Squeeze in the lemon and put the half into the pot with potatoes. Bring to the boil and turn down to simmer for 20-30 minutes. They need to be par boiled. So a skewer goes through easily, but not falling apart.
Turn oven onto 200C. Drain the potatoes in a colander and let the steam disappear so potatoes dry out for 5 minutes.
Line a baking tray with baking paper and put potatoes onto tray cut side down. Add 2 tablespoons of duck fat (usually at Christmas time) or olive oil. Add 3 sprigs of the oregano (this will flavour the oil/duck fat.
Put onto the bottom shelf on 200C for 5040-50 minutes until golden brown. Rotate with tongs half way through and turn the baking tray around. To get evenly crisp potatoes.
When cooked take off oregano. Serve with fresh oregano leaves and sprinkle with sea salt.