Nigella's Extra Crunchy
Roasted Potato
Recipe
I first spotted this particular roasted potato recipe on television when it was presented by celebrity Chef, Nigella Lawson. I thought the idea of sprinkling semolina over the potatoes in order to add extra crunchiness just a little bizarre, but I decided to try it out anyway! And I have to confess that the result was the most perfect, crisp, light and fluffy roast potatoes I have ever eaten!
One little extra tip I would offer for Nigella's roasted potato recipe is that when you sprinkle over the semolina, do t in two stages. Sprinkle half and shake the pan vigorously, then sprinkle the other half and shake again. Otherwise the semolina tends to get clogged up in patches whereas it really needs to be evenly distributed.
The goose fat also makes a big difference to the crunchiness. But if you can't get it, duck fat is second best, or olive oil if you can't get either.
I have also found that the potatoes keep well for up to 24 hours once blanched, coated in the semolina, cooled and refrigerated.
Gourmet food........the EASY way!
Perfect Roast Potatoes
INGREDIENTS
Serves 8
5½lb (2½kg) potatoes
2 tablespoons semolina
about 4oz (120g) goose fat
salt and freshly milled black pepper METHOD
- Peel the potatoes and cut each one into three by cutting off each end at an angle so that you are left with a triangular wedge in the center.
- Preheat the oven to 425°F/220°C/Gas mark 7. Put the goose fat into a large, solid roasting tin and place in the oven on the highest shelf.
- Place the potatoes in cold water and bring them to the boil. Boil the potatoes for four minutes.
- Drain the water from the potatoes using a colander and then tip them back into the empty saucepan.
- Sprinkle half of the semolina over the top of the potatoes. Holding a lid firmly over the top of the potatoes, now shake the pan vigorously. Then add the other half of the semolina and shake the pan again. This process will fuzz up the edges of the potatoes which facilitates the crunch effect later.
- Remove the roasting pan from the oven and place over a low heat. Then carefully add the potatoes to the roasting tin and season with salt and freshly milled black pepper. Turn the potatoes in the fat so that they are evenly coated.
- Return the roasting tin to the oven and roast the potatoes for 45 minutes to one hour, turning them about every 15 minutes.
- Once the potatoes are darkly golden and crisp, they are ready, Serve immediately.
To enjoy this roasted potato recipe at its absolute best, try to get the timing just right so that you don't have to keep the potatoes warm, otherwise they will loose their crispiness. If necessary, once they are cooked, you can drain off the fat and keep the potatoes in a medium hot oven for a further five minutes or so.
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