Chef Nigella Lawson has disclosed three essential tips to nail the perfect crispy roast potatoes, as seen in her ‘Nigella Christmas’ cookbook. She stressed: “The first is the heat of the fat, the size of your potatoes and dredging the potatoes.”
Highlighting that the fat should be at the correct temperature, the spuds shouldn’t be oversized, and using semolina to dredge them for ultimate crispiness takes precedence over flour, reports the Express.
The recipe comfortably serves a party of 10 to 16, depending on each person’s potato portion. An added bonus?
It only requires three ingredients and you can peel the potatoes a day ahead to save time.
Ingredients:
640g goose fat
Two and a half kilos of potatoes, King Edward’s or Yukon Gold
Two tablespoons semolina
Method:
Starting with a scorching oven preheated at 250C (230C Fan), let the goose fat warm up in a sizable roasting tin. As suggested by Nigella, leave the fat to sizzle away for about 20 to 30 minutes until it reaches its peak heat.
Turning to the potatoes, begin by peeling and chopping them into thirds. Then, plunge them into a pot of salted water.
Once boiled for four minutes, drain and toss them with semolina to get those edges nice and fluffy—key for that sought-after crunch.
With the fat now sizzling hot, introduce the prepped potatoes with care and let them roast to perfection for one solid hour, giving them a turn halfway through to ensure an even golden crisp all around.
If the oven is sufficiently heated, the potatoes may not require more than 25 minutes per side, but it’s advisable to leave them in the oven until the last moment. Once everything else is ready, move the potatoes to a large serving dish and present them at the table.
If you wish to prepare in advance, peel the potatoes a day earlier, keep them whole and submerged in cold water, and store in a cool place.