Nigella's Perfect RoastPotatoes

We've established my love for Nigella Lawson, right? Over the holidays, she had a great Christmas special in which she prepared a Christmas dinner. Included in the menu were her perfect roasted potatoes, which she swears by. With my love of potatoes, how could I not love these?

These potatoes are the perfect balance between crunchy and soft potatoey goodness. If you're looking for something relatively healthy, don't go for these. If you want delicious potato goodness, try this recipe!


(aren't they pretty??)

Nigella's Perfect Roast Potatoes

• 6 lbs potatoes (I used 6ish medium sized potatoes)
• 2 tbsp semolina (I used 1 tbspish semolina)
• 2 cups goose fat (I used 1 tbspish duck fat)

Heat the oven to about 400-425F. Place the fat in a baking dish (size depending on the amount you're making) and let heat up in the even as it preheats.

Cut the potatoes in half lengthwise, then widthwise. Make your final cut (so we can get longish quarters) on a diagonal, creating a bit of a triangle and thus giving more surface area.

Fill a pot with water and add potatoes; bring to a boil over high heat. Boil for approximately 4 minutes (this is called parboiling, if you didn't know).

Drain the potatoes and place them back in the pot. Sprinkle semolina over the potatoes; cover the pot and shake shake shake it up. You want to mush the potatoes a bit and get the semolina nicely distributed. This all creates a better crunch later on.

Now, remove the baking dish from the oven. Carefully spoon the potatoes into the fat, trying not to splatter too much hot fat on yourself. Sprinkle with salt.

Bake for 20 minutes, then flip the potatoes. Bake an additional 20ish minutes, until the potatoes are golden brown and cooked through.

Remove from the potatoes from the pan and place on a papertowel lined plate to absorb some of the fat.

(Ok, these potatoes aren't really roasted; they roasted/fried. But they're delicious!)