Duck-fat hasselback potatoes with rosemary salt

1.For rosemary salt, combine rosemary, lemon zest and salt in a small bowl.

2.Preheat oven to 200˚C fan-forced. Thinly slice potatoes crossways just short of cutting through the base. A chopstick placed on either side of the potato helps prevent the knife going all the way through. Place in a large bowl, drizzle with duck fat and toss to combine.

3.Place potatoes cut-side up in a roasting pan, season with rosemary salt and freshly ground black pepper. Roast potatoes, turning once and basting with fat, until cooked through and golden brown (60 minutes). Serve hot.