Ingredients

The following ingredients have 4 Servings
  • 9 pounds /4 kg potatoes (peeled and sliced)
  • 11 oz /300g jar of duck fat
  • 3 teaspoons Maldon salt flakes
  • 1 teaspoon cracked black pepper
  • 4 teaspoons fresh rosemary or oregano (chopped)

Instruction

  • Preheat oven to 400F°/200°C
  • Using a mandolin slicer, thinly slice the peeled potatoes lengthways.
  • Place the sliced potatoes in a large bowl. Using your hands, toss with duck fat, 2 teaspoons salt flakes, black pepper and about 2 teaspoons of chopped rosemary until fully coated.
  • Carefully place the potatoes upright, from left to right, in a 8"x11" baking tray, until the tray is full.
  • Bake for approx 1 hour, or until the potatoes are golden and crispy. Garnish with extra Maldon Salt Flakes and 2 teaspoons fresh chopped Rosemary. (Be very generous with rosemary)