Perfect Roast Potatoes

Ingredients: 6 pounds medium potatoes, 2 tbsp. semolina, 2 cups goose fat

Directions: Preheat the oven to the hottest possible temperature. Peel the potatoes and cut each one into three by cutting off each end at a slant so that you are left with a wedge or triangle in the middle. Put the potatoes into salted cold water in a saucepan and bring to a boil, letting them cook for 4 minutes. Drain the potatoes into a colander and then tip back into the empty saucepan, sprinkling over the semolina. Shake the potatoes around to coat them well and, with the lid clamped on, give the pan a good rotation and the potatoes a proper bashing so that their edges disintegrate or fuzz and blur a little. Meanwhile, empty the goose fat into a large roasting pan and heat in the oven until hot. Then tip the semolina coated potatoes carefully into the hot fat and roast in the oven for an hour or until they are darkly golden and crispy, turning them over halfway through cooking.

Makes 8 to 10 Servings.

Original Recipe Credit: Nigella Lawson, Feast: Food to Celebrate Life.