Golden, buttery layers of potato baked to crisp perfection make this dish a showstopper for any table.
Infused with the richness of duck fat (or ghee) and parmesan, the potatoes are baked upright to form irresistible waves of crunch and softness. A drizzle of sweet-sour honey vinegar dressing lifts the flavour, while crumbled feta adds a creamy, salty contrast.
For an elegant touch, garnish with salmon roe and crispy oregano sprigs – a luxurious finish to a comforting yet sophisticated side.
Ingredients
- 3 kg large potatoes, peeled
- 80 grams duck fat or ghee, melted
- 50 grams finely grated parmesan
- 1 tbsp white wine or rice wine vinegar
- 1 tbsp honey
- ½ tsp ground white pepper
- ¼ cup olive oil
- ¼ cup sprigs oregano, optional
- 180 grams feta
- To serve
- Salmon roe ( caviar), optional
Instructions
PREHEAT the oven to 200˚C fan.
USING a mandoline or a sharp knife, slice potatoes 2mm thick. Place in a large bowl and add the duck fat and parmesan. Season to taste. Arrange potato slices upright in a 25cm heavy-based skillet or ovenproof dish,to fill the pan. Place on an oven tray and bake for 1 hour ,until golden and crisp
MEANWHILE, whisk vinegar and honey together. Season with white pepper and salt.
HEAT oil in a frying pan over high heat. Add the oregano sprigs and cook for 30 seconds until crisp.
SERVE the potatoes, topped with feta, salmon roe and crispy oregano. Drizzle with vinegar mixture, to serve.
Notes
Top tip: You can substitute white balsamic vinegar for white wine vinegar or rice wine vinegar.
ALSO SEE: BAKED BABY POTATOES WITH GREEN THAI OLIVE PESTO
Baked baby potatoes with green Thai olive pesto
