Ep 1 of it’s beginning to taste a lot like Christmas! So the holiday seasons are my favourite and I want to share a few recipes that are really great to either make ahead or are easy enough to smash out of the park! My salt and vinegar potatoes were always an obviously place to start a crowd pleaser and just simple. The trick is to cook them in the vinegar then set them aside smashed, over night or 2 days before if you want to. And then pull them out an hour before you’re ready to pop them in the oven! 1kg kestral potatoes or Yukon gold or even brushed. Vinegar of choosing, this could be a fun experiment. Salt 5-10 cloves of garlic EVOO or duck fat if you’re fancy Rosemary Pierce the potatoes with a fork and pop them into a pot half filled with vinegar and water. Season generously with salt and bring to the boil, once boiling turn down to a simmer for 15-20 minutes or until you can stick a fork in it with minimal resistance. Drain and with smash between 2 baking papers. Once ready to cook place a deep ish baking dish with 1/3 cup of EVOO or duck fat in the oven set to 220C until the oven comes to temperature. Carefully remove the tray with the oil and place the potatoes in (this will be very hot oil. Please be careful. ) Add the garlic cloves in some rosemary scattered and top with a sprinkling of extra salt cause you’re worth it! Pop them in the oven for 40-50 minutes depending on how dark and crispy you want them. I like them a little over cause the bitterness right at the end is nice I think. I also sometimes flip them halfway if I can be bothered Tomorrow I’ll be showing you how to make my drunk and sticky date - pudding with a whisky caramel. Lmk if you have any requests for dishes! #itsbeginningtastealotlikechristmas #christmasrecipe - @khanhong