British cookbook writer Nigella Lawson says goose fat makes perfect roast potatoes. "That means sweet and soft in the inside and with a thick golden-brown carapace of crunch without," she writes. This recipe is adapted from her book Feast (Hyperion 2004).
Makes 8 to 10 servings
6 pounds medium potatoes
2 tablespoons semolina
2 cups goose fat
Preheat oven to highest possible temperature.
Peel potatoes and cut each one into thirds by slicing off each end at a slant so that you are left with a wedge or triangle in the middle.
Put the potatoes into cold salted water in a saucepan, and bring to a boil, letting them cook for 4 minutes. Don't overcook or the end result will be mushy. Drain the potatoes in a colander and then return to the empty saucepan, sprinkling them with the semolina.
Shake the potatoes around to coat them well and, with the lid on, shake the pan and give the potatoes "a proper bashing" so their edges are a bit blurred. This helps make them crunchy.
Empty the goose fat into a large roasting pan and heat in the oven until hot. Put the semolina-coated potatoes carefully into the hot fat and roast until they are darkly golden and crispy, an hour or so. Turn them halfway through cooking.
Serve hot from oven.
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