STEP 1

Preheat oven to 200C. Place potatoes into a large saucepan, add salt and cover with water. Bring to the boil, then simmer until par-boiled, about 12 minutes.

STEP 2

Drain potatoes well, return to the saucepan, place over low heat to steam dry.

STEP 3

Meanwhile, place duck fat into a large deep metal roasting pan and allow to melt and heat in the oven for 8 minutes.

STEP 4

Shake the potatoes in the saucepan to roughen up the surface. Place each potato on a chopping board and gently squash with the back of a fork.

STEP 5

Carefully place the potatoes in a singular layer in the roasting pan, turning to coat in the duck fat.

STEP 6

Roast for 45-60 minutes or until crunchy and golden, occasionally turning the potatoes for even cooking.

STEP 7

Meanwhile, place the sea salt in a small bowl and rub the chopped herbs into the salt to release their aromatic oils.

STEP 8

Serve potatoes liberally seasoned with the herb salt.