Nigella Lawson's Perfect Roast Potatoes

There's nothing quite like the satisfaction of perfectly roasted potatoes, and this recipe promises just that: a delightful contrast of sweet, fluffy interiors and a gloriously crispy, golden exterior. With a few simple techniques, including a clever semolina coating and a hot fat bath, these potatoes achieve that coveted crunch that will have everyone reaching for seconds. Serve them proudly at your table, and watch as they become the star of your meal.

1. 1

   Preheat the oven to 250C/230C fan/475F/gas mark 9.

2. 2

   Put the fat into a large roasting tin and then into the oven to heat up for 20-30 minutes.

3. 3

   Peel the potatoes and cut each one into 3 by cutting off each end at a slant to create wedges or triangles.

4. 4

   Put the potatoes into salted, cold water in a saucepan and bring to a boil, cooking for 4 minutes.

5. 5

   Drain the potatoes in a colander, then tip them back into the empty, dry saucepan and sprinkle the semolina over.

6. 6

   Shake the potatoes around to coat them well.

7. 7

   With the lid clamped on, rotate the pan and bash the potatoes to fuzz their edges.

8. 8

   Leave the potatoes to rest at this stage.

9. 9

   When the fat is as hot as it can be, carefully tip the semolina-coated potatoes into it and roast in the oven for an hour or until darkly golden and crispy, turning them over halfway through cooking.

10. 10

    If the oven’s hot enough, they may not need more than about 25 minutes a side, but let them sit in the oven until the very last minute.

11. 11

    When everything else is served up, transfer the potatoes to a large (warmed if possible) serving dish and bring to the table.