Preheat your oven to 200C (400F). Scrub potatoes. Finely slice each spud about 2/3 of the way through. Repeat all the way along the spud making the cuts as close together as you can. But don’t stress about it.

Place the potatoes with the cut side up in a baking pan. Drizzle over a tablespoon of duck fat or oil on each spud and sprinkle with sea salt flakes.

Bake for 45 minutes. Spoon some of the hot fat over each potato and add the herbs (if using).

Bake for another 15-20 minutes or until the potatoes are crispy on the outside and soft in the middle. Serve hot.