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.".
Nigella Lawson's 'major aid' for crispy roast potatoes makes them perfect Achieving that elusive crunch on the outside and fluffy interior of roast potatoes can be a culinary holy grail for many.
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.".
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."
