Instructions:
- Prepare the Potatoes:
- Peel and cut the potatoes into uniform pieces.
- Parboil them for a few minutes until the edges soften. Drain and let them dry off briefly.
- Preheat the Oven:
- Set your oven to 220°C (428°F), and place your roasting pan inside to preheat along with it.
- Coat the Potatoes:
- Rough up the parboiled potatoes by shaking them in the pan to create textured edges.
- Sprinkle semolina evenly over the potatoes, ensuring they are well coated.
- Roast to Perfection:
- Remove the hot pan from the oven and pour in a generous amount of oil or duck fat.
- Arrange the potatoes on the pan with enough space between them to avoid crowding.
- Roast for around 1 hour, turning the potatoes halfway through to ensure even crisping.
- Finishing Touch:
- Once golden and crispy, remove from the oven. Sprinkle with sea salt and, if you like, some fresh rosemary for an aromatic finish.
Key Tips:
- Parboiling helps to soften the edges for better semolina absorption.
- Roughing up the potatoes before roasting creates the perfect surface for crisping.
- Use a hot roasting pan and preheated oil to ensure immediate browning and even cooking.
Serve these crispy delights with your favorite roast meats, a drizzle of gravy, or just enjoy them as a snack on their own!
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