This recipe combines all the tricks I’ve picked up for getting crisp, fluffy roast potatoes, so if you are forced to compromise on one element you should be fine.
1kg floury potatoes (King Edwards/Maris Piper/bog-standard white potatoes)
2 tbsp goose fat
2 tsp salt
1 tbsp fine semolina or polenta (optional)
Preheat the oven to 220 (200 fan)*
Peel potatoes and cut into your preferred size
Cover with just enough cold water to submerge. Add salt.
Parboil: bring to the boil and then cook for 5 minutes.
Meanwhile heat the goose fat on a roasting tray in the oven.
Drain (reserving the water for gravy if you are making it) and shake the potatoes in a colander to fluff the edges.
If you’re after a guaranteed crisp, sprinkle semolina/polenta (this is Nigella’s trick) over the potatoes at this stage.
Tip potatoes into the hot goose fat, turn to coat them and then roast for 45 minutes or until golden, turning half way through the cooking time.
*A note about temperature: if you’re cooking something else (eg a roast) in the same oven on a lower temperature the potatoes will do fine alongside – just leave them in a bit longer.
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