How to make perfect roast potatoes?
Ingredients 5 1/2 pounds potatoes 2 tablespoons semolina 2 (11-ounce) jars goose fat Directions Preheat the oven to the hottest possible temperature. Peel the potatoes, and cut each into 3 by cutting off each end at a slant so that you are left with a wedge or triangle in the middle. Place the potatoes into salted cold water in a saucepan, and bring them to a boil. Boil the potatoes for 4 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 and so that their edges disintegrate or fuzz and blur a little: this facilitates the crunch effect 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
