Celebrity chef Nigella Lawson shares her three key tips for making the perfect crispy roast potatoes, including the importance of hot fat, properly sized potatoes, and using semolina for dredging.
Chef Nigella Lawson has revealed three essential tips for achieving the perfect crispy roast potatoes , as featured in her 'Nigella Christmas' cookbook. She emphasizes: 'The first is the heat of the fat, the size of your potatoes and dredging the potatoes.' She highlights that the fat should be at the correct temperature, the potatoes shouldn't be too large, and using semolina to dredge them for ultimate crispiness is more important than flour, reports the Express.
The recipe comfortably serves a party of 10 to 16, depending on each person's potato portion. As an added bonus? It only requires three ingredients and you can peel the potatoes a day ahead to save time. Ingredients: 640g goose fat Two and a half kilos of potatoes, King Edward's or Yukon Gold Two tablespoons semolina Method: Starting with a scorching oven preheated at 250C (230C Fan), let the goose fat warm up in a sizable roasting tin. As suggested by Nigella, leave the fat to sizzle away for about 20 to 30 minutes until it reaches its peak heat. Turning to the potatoes, begin by peeling and chopping them into thirds. Then, plunge them into a pot of salted water. Once boiled for four minutes, drain and toss them with semolina to get those edges nice and fluffy—key for that sought-after crunch. With the fat now sizzling hot, introduce the prepped potatoes with care and let them roast to perfection for one solid hour, giving them a turn halfway through to ensure an even golden crisp all around. If the oven is sufficiently heated, the potatoes may not require more than 25 minutes per side, but it's advisable to leave them in the oven until the last moment. Once everything else is ready, move the potatoes to a large serving dish and present them at the table. If you wish to prepare in advance, peel the potatoes a day earlier, keep them whole and submerged in cold water, and store in a cool place
ROAST POTATOES NIGELLA LAWSON RECIPES CRISPY POTATOES CHRISTMAS FOOD
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