British culinary icon Nigella Lawson shares her unique method for achieving the ultimate crispy roasted potatoes, featuring a surprising key ingredient.

Nigella Lawson’s Secret to Perfectly Crispy Roast Potatoes

Renowned British chef and food writer Nigella Lawson has a unique approach to making roast potatoes. Her method includes a surprising ingredient: semolina, which helps create an extra-crispy outer layer.

Ingredients:

• 2.5 kg (5.5 lbs) potatoes (e.g., King Edward or Yukon Gold)
• 640 g (22 oz) goose fat
• 2 tablespoons semolina

Step-by-Step Instructions:

1. Preheat the Oven

Preheat the oven to 250°C (480°F).

2. Heat the Fat

Place goose fat in a large roasting pan and heat it in the oven for 20–30 minutes until sizzling hot.

3. Prepare the Potatoes

Peel the potatoes and cut them into three wedges each, trimming the edges at an angle to maximize surface crispiness.

4. Parboil the Potatoes

Place the potatoes in a pot of cold salted water, bring to a boil, and cook for 4 minutes.

5. Drain and Shake

Drain the potatoes thoroughly, return them to the dry pot, and sprinkle them with semolina. Cover with a lid and shake the pot vigorously to roughen the surfaces—this helps create a super-crispy texture when roasting.

6. Roast to Perfection

Carefully place the shaken potatoes into the hot goose fat, ensuring they do not splatter. Roast for about 1 hour, flipping them halfway through to achieve an even golden crisp.

7. Serve Immediately

Transfer the perfectly crispy roast potatoes to a warm serving dish and enjoy them hot.