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Crispy Leaf Potatoes with Oregano Salt

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 35 minutes

Yield: 8-10 servings

Skill Level: Easy



  • 5.5kg large Sebago (starchy) potatoes, peeled
  • 1¼ cups (310g) duck fat+, melted
  • 1 tablespoon sea salt flakes
  • 1 teaspoon cracked black pepper

Oregano Salt

  • ¼ cup oregano leaves
  • 2 tablespoon sea salt flakes



  • Preheat oven to 200°C (400°F). Trim the rounded edges of each potato to make large rectangles and thinly slice on a mandolin. Place in a large bowl, add the duck fat, salt, and pepper, and toss to combine.
  • Working along the short edge of a 24cm x 37cm roasting pan, arrange the potato upright from right to left to fill the pan. Roast for 1 hour 15 minutes or until golden and crisp.
  • To make the oregano salt, place the oregano and half the salt in a small food processor and process until finely chopped. Transfer to a small bowl, add the remaining salt, and mix to combine.
  • Sprinkle the potatoes with oregano salt to serve.



Camberwell Market Fresh Fruit & Veg

  • Large Sebago (starchy) potatoes
  • Bunch oregano

Nick & Sue’s Gourmet Deli or Camberwell Deli

  • Duck fat
  • Sea salt flakes 
  • Cracked pepper