Friday, December 31, 2010

Perfect Roast Potatoes

Yet another Nigella recipe! I have made roast potatoes so many times, but I have never added semolina to them before. We all agreed that these were the best roast potatoes I have ever made.

5 pounds potatoes
2 tablespoons semolina
1 cup goose fat

Preheat the oven to 450

Peel the potatoes, and cut each into thirds.

Place the potatoes into salted cold water in a saucepan, and bring them to a boil. Boil the potatoes for 4 minutes. Drain then tip the potatoes back into the empty saucepan.

Sprinkle the semolina over the top of the potatoes. Hold a lid firmly on top of the pan and shake the potatoes around to coat them well and so that their edges fuzz a little.

Place the goose fat into a large roasting tin and heat in the oven until very hot. Then carefully place the semolina-coated potatoes into the hot fat and roast the potatoes in the oven for 45 minutes to an hour or until they are darkly golden and crisp, turning them over halfway through cooking.

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