Perfect roast potatoes

Perfect Roast Potatoes

These roast potatoes are partially taken from a Nigella Lawson cookbook. I was used to cooking my roasties in as much fat as I could as that’s what I’d been given as a kid but I’d never coated them in semolina before. The semolina makes them crunchy and sweet but not in a sickly way. If you cook them slowly and allow them to really brown they are literally the best potatoes in the world and trust me I’ve had a lot of compliments.

As it’s Christmas tomorrow I’d recommend a one off addition of goose fat instead of cooking oil for a Christmas treat.

Ingredients

2.5kg Maris Piper potatoes

2-3 tbsps semolina

Sunflower oil; butter or goose fat (at Christmas)

Pinch of salt and pepper

Method

  1. Pre-heat the oven to 200 degrees
  2. Cut the potatoes into ⅓ pieces and boil in salted water for about 10 minutes
  3. Drain the potatoes and shake them around in the colander to make rough edges
  4. In a roasting tin and the fat and put in the oven for a few minutes before you add the potatoes. You can also heat in on the hob but be careful with hot fat as it splits
  5. Drop the potatoes into the roasting tin and sprinkle over semolina and salt/pepper
  6. Shake the potatoes around so they get covered in the fat
  7. Roast for about 40 minutes shaking the tin occasionally until they are golden brown and crunchy

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