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These are not just a standard throw in the oven roast potato they are parboiled, buffed, dusted and cooked in goose fat to make the best roast potato you will ever have.
1 1/2 kg red potatoes, peeled and halved
1 tablespoon semolina
100g goose fat or dripping
- Preheat oven at 220 degrees C.
- Add potatoes to saucepan of boiling water and parboil for approximately 5 minutes. Drain.
- Wait until slightly cooled then dust the semolina over the potatoes. Put lid on the saucepan and shake until the edges of the potatoes are puffed up; this makes them really crispy.
- Heat the fat until smoking. Gently put the potatoes into the fat; they should sizzle. Cook in the oven for 50 minutes turning occasionally.
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