Ingredients:
- 640g goose fat (or vegetarian alternative)
- 2.5 kg roasting potatoes (Nigella recommends Yukon Gold or King Edwards)
- 2 tbsp semolina
To start, preheat your oven to 230 degrees Celsius. Place your fat into a roasting dish and place it in the oven to heat up until it reaches a “frighteningly hot” temperature, which typically takes between 20 to 30 minutes.
While your oil is heating, prepare your potatoes by peeling them and cutting them into chunks.
Nigella suggests cutting them into thirds, creating wedge-shaped pieces by making angled cuts at each end. Place the potato chunks in salted water and parboil them for about four minutes.
Then, safely drain them using a colander and return them to the now-empty saucepan.
Next, take your semolina and sprinkle it onto the parboiled potatoes. It’s crucial to put the lid back on the saucepan before giving it a vigorous shake, or what Nigella describes as a “proper bashing.”
This step ensures that the potatoes are thoroughly coated in semolina, resulting in a slightly mashed texture around the edges, which helps to achieve a crunchy exterior once they are cooked.
Once your roasting pan is heated, carefully remove it from the oven. Place your prepared potatoes into the hot oil—they should sizzle as they make contact.
Allow them to cook for approximately an hour, ensuring to turn them halfway through the cooking process for even browning and crispiness.
