Perfect Roast Potatoes

Step 1

Preheat the oven to the hottest possible temperature (250 °C if possible)

Peel the potatoes, and cut in half or quarters.

Place the potatoes into salted cold water in a saucepan, and bring them to a boil for four minutes. Drain the excess water from the potatoes using a colander and then tip the potatoes back into the empty saucepan.

Sprinkle the semolina over the top of the potatoes. Hold a lid firmly on top of the pan and shake the potatoes around to coat them well so they are lightly roughed up at the edges, helps with the crunch later.

Place the goose fat into a large roasting tin and heat in the oven until very hot. Then carefully place the semolina-coated potatoes into the hot fat and roast the potatoes in the oven for 45 minutes to an hour or until they are darkly golden and crisp, turning them over halfway through cooking.