1. Prepare and parboil the potatoes

Peel and cut the potatoes into evenly sized chunks. Add them to a pot of salted boiling water and parboil for 10 minutes, until the edges begin to soften.

Drain the potatoes and allow them to steam dry for 2–3 minutes. Gently shake the pot to rough up the edges, this helps create an ultra-crispy exterior.

Sprinkle over 1 tablespoon of flour and a small handful of grated parmesan, then shake again so the potatoes are evenly coated.

2. Preheat your pizza oven

Heat your pizza oven to 200–250°C. Place your skillet or roasting tray inside the oven for 5 minutes so it’s piping hot before adding the potatoes.

3. Create the flavour base

Carefully remove the hot skillet or tray and add:

- 4 tbsp duck fat

- 3 tbsp butter

- 3 crushed garlic cloves

- 2–3 sprigs of chopped rosemary

Return the tray to the oven briefly until the fats are melted, sizzling, and fragrant.

4. Roast the potatoes

Add the potatoes to the hot skillet and toss to coat thoroughly in the garlic and rosemary fat. Spread them out in an even layer.

Return to the pizza oven and roast for 20–25 minutes, turning the tray every 4–5 minutes to ensure even cooking. The potatoes should become deeply golden with crisp, crunchy edges.

5. Finish and serve

Once perfectly crisp, remove the skillet from the oven and sprinkle generously with grated parmesan.

Finish with:

- Extra chopped rosemary

- Freshly ground black pepper

Serve immediately as the ultimate festive side dish, cooked entirely in your pizza oven.