Photo: Perfect Roast Potatoes Recipe
Ingredients
- 5 1/2 pounds potatoes
- 2 tablespoons semolina
- 2 (11-ounce) jars goose fat
Directions
Preheat the oven to the hottest possible temperature.
Peel the potatoes, and cut each into 3 by cutting off each end at a slant so that you are left with a wedge or triangle in the middle.
Place the potatoes into salted cold water in a saucepan, and bring them to a boil. Boil the potatoes for 4 minutes. Drain the excess water from the potatoes using a colander and then tip the potatoes back into the empty saucepan.
Sprinkle the semolina over the top of the potatoes. Hold a lid firmly on top of the pan and shake the potatoes around to coat them well and so that their edges disintegrate or fuzz and blur a little: this facilitates the crunch effect later.
Place the goose fat into a large roasting tin and heat in the oven until very hot. Then carefully place the semolina-coated potatoes into the hot fat and roast the potatoes in the oven for 45 minutes to an hour or until they are darkly golden and crisp, turning them over halfway through cooking. If the oven is hot enough they probably will not need more than about 25 minutes a side; and it's better to let them sit in the oven (you can always pour off most of the fat and leave them in the tin) until the very last minute.
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By grammatutu
Rice Lake, WI
on September 24, 2011
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I use this as my go to for roast potatoes. I don't use goose fat but they turn out lovely every time.
By Taurean Watkins
Detroit, MI
on June 15, 2011
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I've made these for Christmas, once in 08 and again in 09, and I love the crispy yet fluffy textures you get from these. Just be mindful of hot oil.
Even if you don't have access to Goose fat, or don't like and/or limit cooking with animal fat in general, I found a combination of vegetable shortening and/or canola or vegetable oil gets the same effect. That said, be careful making these. I've burned my hands both times I've made them, nothing fatal mind you, just be sure your oven mitts can withstand the heat and you'll be okay.
One last thing, while I found you can interchange the fat you fry with, so long as it's got a high smoke point, you'll definitely want to use semolina flour to coat the potatoes with, Plain or AP (All-Purpose Flout" alone won't cut it for maximum crispness, and cornmeal I find makes it too crunchy.
By Delft Blue
Seattle, Wa
on December 28, 2008
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These came out of the oven looking like perfectly crisp and golden roast potatoes, however they tasted nothing like they looked. They weren't crispy at all- they were crunchy, but stale crunchy. I must have done something wrong. I ordered rendered goose fat from a goose farm in South Dakota; I coated the slightly cooked potatoes (organic russetts in semolina (from a fresh bag and cooked it all in a stainless steel roasting pan for the time suggested, in a 450 degree oven. The fat was extremely hot and bubbling, splattering actually. Any ideas on what went wrong? Thanks.
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