CRISPY, THIN POTATOES WITH OREGANO AND THYME SALT

Serves 8-10 Potatoes are such innocuous-looking vegetables, yet if you mix them with the correct ingredients and roast them for just the right amount of time, they can be transported from the ordinary to the sublime.

FOR THE ROAST POTATOES

• 5.5kg Mediterranean potatoes, peeled

• 320g duck fat, melted

• 1 tbsp Maldon salt

• 1 tsp cracked black pepper

FOR THE OREGANO AND THYME SALT

• 2 tbsp Maldon salt

• 3 tbsp oregano leaves, washed and dried

• 3 tbsp thyme leaves, washed and dried

To make the roast potatoes

1. Preheat the oven to 200°C.

2. Peel the potatoes and slice them thinly using a mandolin.

3. Place the potatoes in a large bowl and pour the melted duck fat over them, coating them all. Sprinkle with salt and pepper, and toss to combine.

4. Arrange the potatoes lengthways in a 37cm x 24cm ovenproof dish. Repeat with the remaining potatoes until the dish is full.

5. Roast for 1 hour, 20 minutes, or until the potatoes are lovely and golden.

To make the oregano and thyme salt

1. Combine half the Maldon salt, and the oregano and thyme leaves in a small food processor; blend until fine.

2. Add this to the remaining salt, mix and place in a small bowl.

3. Sprinkle the oregano and thyme salt over the potatoes right before serving.