There’s nothing as yummy as roasted potatoes to go with Sunday lunch. Don’t you think?
It took me a while to get them right. Parboil them or not? Goose fat or olive oil? How do you get them crunchy the way they stay crunchy even when they’ve been on the table for a while?
I’ve got it now. Thanks to practice and Nigella!
I thing parboiling them makes them fluffier, so yes, definitely parboil them!
Olive oil can’t stand a lot of heat in my experience, so I use goose fat. Yes, it’s a bad fat but you don’t have roasted potatoes every day and don’t use a lot of it.
Nigella’s trick for getting them crunchy is semolina. I use cornflour instead and it works too.
How do you make yours? Do you have any tips? I’d love to read them, so please leave a comment.
Ingredients (serves 2)
- 5 medium potatoes (peeled and cut in 2)
- 1tbsp cornflour
- 3 tbsp goose fat
- Preheat your oven to 200°C.
- Put 2 tbsp of goose fat in a roasting tin and put the tin in the oven when it has been preheating for 10 minutes.
- Meanwhile bring water to a boil and boil the potatoes for 5 minutes.
- Melt the remaining goose fat in the microwave oven.
- Transfer the potatoes to a strainer and shake until they get a floury texture.
- Add the cornflour to the potatoes and shake until all of them are well-coated.
- Pour the goose fat you melted in the microwave oven over the potatoes and stir to cover them all in the fat.
- Transfer the potatoes to the roasting tin and bake them for 45minutes, turning them over halfway through the roasting time.
- Put the potatoes on kitchen paper to drain, season with salt and pepper and serve.