Perfect Roast Potatoes
OMG!!!!!! These are fabulous.
I will not look for another roast potato recipe ever again. These are perfect.
These roast potatoes are so easy to make and the end result is a super crunchy potato with a soft and fluffy centre. You will not believe how crunchy these potatoes are.
You have to try these.
I will not look for another roast potato recipe ever again. These are perfect.
These roast potatoes are so easy to make and the end result is a super crunchy potato with a soft and fluffy centre. You will not believe how crunchy these potatoes are.
You have to try these.
Recipe
Recipe adapted from Nigella Lawson's cookbook 'Nigella Christmas'
Serves 5-6
320g duck or goose fat
1-1½ kilograms roasting potatoes, I use red potatoes
1 tablespoon semolina
Serves 5-6
320g duck or goose fat
1-1½ kilograms roasting potatoes, I use red potatoes
1 tablespoon semolina
Preheat the oven to 250°C/230°C fan.
Put the fat into a large roasting tin and then into the oven to heat up, 20–30 minutes should do it, it will get crazy hot
.
Peel the potatoes, and cut each one into 3 by cutting off each end at a slant so that you are left with a wedge or triangle in the middle.
Put the fat into a large roasting tin and then into the oven to heat up, 20–30 minutes should do it, it will get crazy hot
.
Peel the potatoes, and cut each one into 3 by cutting off each end at a slant so that you are left with a wedge or triangle in the middle.
Peel the potato and cut as pictured
Put the potatoes into salted, cold water in a saucepan, and bring to a boil, letting them cook for 4 minutes.
Drain the potatoes in a colander, then tip them back into the empty, dry saucepan, and sprinkle the semolina over.
Shake the potatoes around to coat them well and, with the lid clamped on, give the pan a good rotate and the potatoes a proper bashing so that their edges fuzz and blur a little: this facilitates the crunch effect later. I leave them to rest at this stage. They will dry out while cooling.
When the fat is as hot as it can be, tip the semolina-coated potatoes carefully into it (they splutter terrifically as you put them in, I use long tongs) and roast in the oven for an hour or until they are darkly golden and crispy, turning them over halfway through cooking.
If the oven’s hot enough, they may well not need more than about 25 minutes a side; but it’s better to let them sit in the oven (you can always pour off most of the fat) till the very last minute. You can also turn down the heat if they are ready earlier, keep them roasting but at a lower temperature.
When everything else is served up, transfer the potatoes to a large (warmed if possible) serving dish and bring to the table and watch everyone get excited by these potatoes.
Drain the potatoes in a colander, then tip them back into the empty, dry saucepan, and sprinkle the semolina over.
Shake the potatoes around to coat them well and, with the lid clamped on, give the pan a good rotate and the potatoes a proper bashing so that their edges fuzz and blur a little: this facilitates the crunch effect later. I leave them to rest at this stage. They will dry out while cooling.
When the fat is as hot as it can be, tip the semolina-coated potatoes carefully into it (they splutter terrifically as you put them in, I use long tongs) and roast in the oven for an hour or until they are darkly golden and crispy, turning them over halfway through cooking.
If the oven’s hot enough, they may well not need more than about 25 minutes a side; but it’s better to let them sit in the oven (you can always pour off most of the fat) till the very last minute. You can also turn down the heat if they are ready earlier, keep them roasting but at a lower temperature.
When everything else is served up, transfer the potatoes to a large (warmed if possible) serving dish and bring to the table and watch everyone get excited by these potatoes.
Enjoy!