PERFECT ROAST POTATOES
Provided by Nigella Lawson
Categories Potato Side Roast Christmas Thanksgiving Fall Winter Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to the hottest possible temperature. I do this as soon as the turkey is out of the oven, which (for me) is very much later than the parboiling stage, but let's start with the oven since you may be cooking in different circumstances, or prefer different procedures.
- Peel the potatoes, and cut each one into three by cutting off each end at a slant so that you are left with a wedge or triangle in the middle.
- Put the potatoes into salted cold water in a saucepan, and bring to a boil, letting them cook for 4 minutes. Drain the potatoes into a colander and then tip back into the empty saucepan, sprinkling over the semolina. Shake the potatoes around to coat them well and, with the lid clamped on, give the pan a good rotation and the potatoes a proper bashing so that their edges disintegrate or fuzz and blur a little: this facilitates the crunch effect later.
- Meanwhile, empty the goose fat into a large roasting pan and heat in the oven until seriously hot. (I often parboil the potatoes a few hours in advance, so the "meanwhile" doesn't always hold. And you can start heating up the fat in the oven that the turkey's in, turning it up to really hot once the bird comes out.) Then tip the semolina-coated potatoes carefully into the hot fat and roast in the oven for an hour or until they are darkly golden and crispy, turning them over halfway through cooking. If the oven's hot enough they probably won't need more than about 25 minutes a side; and it's better to let them sit in the oven (you can always pour off most of the fat and leave them in the pan) till the very last minute.
- Boastfulness and vainglory are not attractive nor would I want to encourage them in you (or myself), but when you've cooked these and see them in all their golden glory on the table, I think you're allowed a quiet moment of silent pride.
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DBZ NAQI
[email protected]I can't wait to try this recipe again soon.
Ikram Niazi
[email protected]This recipe is a keeper!
Samaa Asalam
[email protected]I've never had roast potatoes this good before.
ciara ciara
[email protected]These potatoes are a great way to get my kids to eat their vegetables.
ANTONIO BONGI
[email protected]I love the crispy bits of potato that get stuck to the pan.
Christine Matleke
[email protected]These potatoes are the perfect combination of crispy and fluffy.
Baby Girl
[email protected]I've never been a big fan of roast potatoes, but this recipe changed my mind.
And1 Mekeshdedaj
[email protected]These potatoes are a great way to use up leftover potatoes.
Bhupin Nepali
[email protected]I love how versatile this recipe is. I can add different herbs and spices to change up the flavor.
larry Casaul
[email protected]I've made these potatoes several times now, and they're always a crowd-pleaser.
gintaras gintaras
[email protected]These potatoes are the perfect side dish for any occasion.
Riley Armour
[email protected]I love the way the potatoes get caramelized in the oven.
Mohamed Saeed
[email protected]These potatoes are so easy to make, and they always turn out perfect.
Tinashe Kusotera
[email protected]The potatoes were a hit at my dinner party! Everyone raved about how delicious they were.
GOODNEWS NDUBUISI
[email protected]I've tried many roast potato recipes before, but this one is by far the best.
Purity Kagwiria
[email protected]These potatoes were the perfect side dish for my holiday meal. They were crispy on the outside and fluffy on the inside, and they had the perfect amount of seasoning.