Roast potatoes come out perfect with Nigella Lawson’s three-step method

that are fluffy on the inside and super crispy and golden on the outside are the ultimate addition to a .

’s three-step method elevates this noble and beloved side without making the process any more complicated.

Sharing this from her ‘Nigella Christmas’ cookbook on her website, the renowned chef pointed out: “There are three crucial things that I think make the difference: the first is the heat of the fat – if it’s not searingly hot, you don’t stand a chance, and since goose fat has a very high smoking point and tastes good, it is my annual choice here; the second is the size of your potatoes — you want them relatively small, so that the ratio of crunchy outside to fluffy interior is optimised.

“And, finally, 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.”

When made as per the instructions, this yields 10 to 16 servings.

Nigella Lawson’s roast potato recipe

Ingredients

• 640 grams goose fat
• Two and a half kilograms potatoes (such as King Edward’s or Yukon Gold)
• Two tablespoons semolina

Method

Preheat the oven to 250°C/230°C Fan/gas mark 9/500°F. If only a single oven is available, the timing should be adjusted so that this step occurs after the turkey is removed, which may be later than the parboiling stage.

Place the fat into a large roasting tin and put it in the oven to heat up, leaving it for about 20–30 minutes until it is very hot.

Peel the potatoes and cut each one into three pieces by slicing off each end at a slant, creating triangular wedges in the centre.

Place the potatoes in a saucepan with cold, salted water and bring it to a boil, cooking them for four minutes.

Drain the potatoes in a colander, then return them to the dry saucepan and sprinkle the semolina over them. Shake the pan to coat the potatoes evenly, then cover the pan with the lid and give it a good shake to bash the potatoes, causing their edges to break up slightly. This helps to achieve a crisp texture later on. Allow the potatoes to rest at this stage. If this step is skipped, ensure the oven has been preheated beforehand.

Once the fat is very hot, carefully add the semolina-coated potatoes to the roasting tin (they will splutter when placed in the fat) and roast for about an hour or until they are golden and crispy, turning them halfway through cooking.

If the oven is hot enough, around 25 minutes per side may suffice, but it’s safer to leave the potatoes in the oven a little longer, removing most of the fat if necessary, until ready to serve.

Once the rest of the meal is ready, transfer the potatoes to a large serving dish (warmed if possible) and serve with all the other components of a good old Sunday roast.