This is a variation of a recipe of a favourite tv cook.  Nigela Lawson.  We have served these to owners, and staff alike.  All have LOVE the taste and texture.  If you have goose or duck fat it makes it even better, if not olive oil is just fine

Serves 4

1/4 cup/60ml duck/goose fat or olive oil

4 large potatoes (such as King Edward’s / Yukon Gold)

2 tablespoons/30ml semolina

Preheat oven to 475F/250C/ Gas 9

Put 1/2 of the  fat  or oil into a large roasting tin and then into the oven to heat up, and get frighteningly hot. Peel the potatoes, and cut each into large bite sized pieces. 

Put the potatoes into salted, cold water in a saucepan, and bring to a boil, letting them cook for 4 minutes. Drain the potatoes in a colander, then tip them back into the empty, dry saucepan, and sprinkle the semolina and remaining oil/fat. Shake the potatoes around to coat them well and, with the lid clamped on, give the pan a good rotate and the potatoes a proper bashing so that their edges fuzz and blur a little: this facilitates the crunch effect later.  When the fat is as hot as it can be, tip the semolina-coated potatoes carefully into it (they splutter terrifically as you put them in) 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 may well not need more than about 25 minutes a side; but it’s better to let them sit in the oven (you can always pour off most of the fat) till the very last minute.