Achieving that elusive crunch on the outside and fluffy interior of roast potatoes can be a culinary holy grail for many. Renowned chef Nigella Lawson shares this sentiment, stating: "It's impossible to cook roast potatoes without needing them to be perfect, which to me means sweet and soft inside and a golden-brown carapace of crunch without. "And, strangely, no matter how many tricksy things you may succeed at in cooking, no matter what techniques you may master, nothing gives quite the contented glow of achievement that cooking a good tray of roast potatoes does." While a reliable recipe is essential for scrumptious roasties, Nigella emphasizes one vital step that elevates them to perfection.
In her book Nigella Christmas, she reveals: "I think dredging the potatoes - and this is a family practice, inherited through the maternal line - in semolina rather than flour after parboiling, then really rattling the pan around to make the potatoes a bit mashed on the surface so they catch more in the hot fat, is a major aid.". Ingredients. Serves 10-16. Method. To replicate Nigella's delectable roast potatoes, begin by preheating your oven to a scorching 250C/ 230C fan/ gas mark 9. Next, place the duck fat in a large roasting tin and heat it in the oven until "frighteningly hot", as Nigella puts it, which should take about 20-30 minutes.
Meanwhile, carefully peel and cut the potatoes into three segments each, initially removing the ends to form a neat wedge or triangle. To begin, place the cut potatoes in a pan of boiling, salted water and bring to a boil. Cook for just four minutes, then drain the potatoes in a colander, reports the Express. Return the potatoes to the empty, dry saucepan and sprinkle with semolina. Nigella advises: "Shake the potatoes around to coat them well and, with the lid clamped on, give the pan a good rotate and the potatoes a proper bashing so that their edges fuzz and blur a little: this facilitates the crunch effect later.".
Next, carefully tip the semolina-coated potatoes into the hot fat and roast in the oven for an hour, or until they're "darkly golden and crispy". Be sure to turn them over halfway through cooking to achieve an even crunch. Keep an eye on the potatoes, as they may be done in as little as 25 minutes per side if your oven is hot enough. However, Nigella recommends leaving them in the oven until the very last minute for the best results.
