Nigella's perfect potatoes
1 jar of goose fat
About 1 kilo of medium potatoes
2 tbls semolina
I found the goose fat in a deli only $14 a jar! Peel the potatoes and cut each one into three by cutting off each end at a slant so you are left with a triangle in the middle.
Put the potatoes into salted cold water in a saucepan and bring to a boil - cook for 4 mins. Drain the potatoes in a colander and then tip back into the saucepan, sprinkling with the semolina and some salt. Shake the potatoes around to coat them well and, with the lid clamped on, given the tin a good shake so their edges are fuzzy.
Empty the goose fat into a large roasting tin and heat in the oven until very hot. Then tip the semolina potatoes carefully into the hot fat and roast in the oven for an hour or so until they are darkly golden and crispy, turning them over about halfway through.
Nigella says you can drain off the oil and let them sit in the pan in the oven till the last minute.
2 comments:
I am interested in your using semolina to coat the potatoes - I usually find that simply shaking the par-boiled potatoes breaks up the surface enough to make them really crispy. I will give it a go though.
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