Kiwi chef Josh Emmett shares his ultimate Christmas crispy potato recipe

Kiwi chef Josh Emmett has shared how he gets his spuds nice and crispy for Christmas. 

Talking to Toni on her latest We Need To Talk Christmas podcast episode, Josh also shared tips about how he decides on a menu through to tips on how to eat in season - Josh opens up on how he does Christmas at home.

Ingredients:

• 1.2kg floury potatoes
• 100g duck fat or olive oil
• Two garlic cloves
• Few rosemary sprigs
• Sea salt and freshly ground black pepper

Method:

• Firstly, preheat the oven to 180°C fan.
• Peel your potatoes and chop them into large chunks. Then place in a large saucepan of cold salted water.
• Par boil the potatoes for about six - ten minutes then drain the pot. 
• Meanwhile, add the duck fat or oil to a large roasting tray and place in the oven to heat up.
• Place the roasting tray in the oven to heat up.
• Place the potatoes back on the stove, with the heat still on, to dry them out.
• Put a tea towel over the pot with the lid on top and "fluff" the potatoes by gently shaking your pot to make those edges nice and rough. 
• Leave the garlic cloves whole but crush lightly with the back of your hand or the flat side of a large knife.
• Add the potatoes to the hot tray along with the garlic and rosemary.
• Toss gently to coat in the fat and spread out in a single layer so they cook evenly.
• Roast for 40 to 45 minutes, turning every 15 minutes, until crisp and golden brown.
• Season with sea salt and freshly ground black pepper to serve.

For a different flavour combination, try swapping the garlic and rosemary for something spicier – toss the potatoes with half a teaspoon of turmeric and a pinch of chilli flakes before roasting.

Plus, to avoid any more dishes on Christmas day, you can par-boil and fluff the potatoes a day or two ahead of time - then all you'll need to do when you want to serve them is place them into a hot tray and cook them.

The extra time in the fridge will also help with the crispy edges!