Roast potatoes are a much-loved staple of British cuisine, particularly throughout the colder months. They’re often the star attraction of a roast dinner for many people, though making them can prove challenging.
Sharing her tips on her website, Nigella said: “There are three crucial things that I think make the difference.
“The first is the heat of the fat – if it’s not searingly hot, you don’t stand a chance, and since goose fat has a very high smoking point and tastes good, it is my annual choice here; the second is the size of your potatoes – you want them relatively small, so that the ratio of crunchy outside to fluffy interior is optimized; and, finally, I think dredging the potatoes – and this is a family practice, inherited through the maternal line – in semolina rather than flour after parboiling, then really rattling the pan around to make the potatoes a bit mashed on the surface so they catch more in the hot fat, is a major aid.”
One person who has tried the recipe said: “These were absolutely delicious, simple but elegant.” Another added: “Roast potatoes have been hit and miss for me. But this method was perfect. The key is a screaming hot roasting pan. Some just don’t get hot enough or retain the heat.”
Someone else commented: “Have used this methods for many years and it never fails to please […] Works EVERY time unless you crowd the potatoes in tray when it’s less successful.”
A fourth shared: “Best way ever to cook roast potatoes.” Another wrote: “Best roasted potatoes ever!”
Preheat the oven to 250C/230C Fan/Gas 9. Place the fat in a large roasting tin and heat it in the oven for 20 to 30 minutes. It should be very hot.
Peel the potatoes and cut each one into three. Place them into salted, cold water in a saucepan and bring to the boil. Cook for four minutes.
Drain the potatoes in a colander. Tip them back into the empty, dry saucepan and sprinkle over the semolina. Shake the potatoes to coat them well. Place the lid on the pan and rotate so the edges become rough. Leave to rest.
When the fat is very hot, tip the potatoes carefully into the tray and roast in the oven for an hour. Turn them over halfway through cooking.
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