Sunday, December 23, 2012

Nigella's Perfect Roast Potatoes

Image from here.

This is our favourite crispy potato recipe! It works without fail every time – golden and crunchy on the outside, soft and creamy on the inside.

The two secrets to this recipe are using Duck Fat to fry the potatoes (the smoking point of Duck Fat is very high, so this allows you to bring the temperature way up) and secondly using Semolina or Corn Flour that adds to the crispiness.

Duck fat potatoes
Serves 8 as a side

You will need
1 1/2 Cup Duck Fat
2kg Potatoes
2 Tbls Semolina or Corn Flour

How to make it
Peel the potatoes and cut them into quarters. (Not wedges, but rather chunky blocks – the more edges on the potato, the more crispiness.)
Add them to a pot of cold water and season with salt.
Bring to the boil, and cook for 5 – 8 minutes. Remove from the heat and drain.
Place the potatoes in a large container with a lid on, along with the Semolina.
Shake the container vigorously until all the potatoes are covered with a dusting of Semolina and the edges look frayed. Set aside.
Heat the oven to 220°C.
Scoop the duck fat into a deep baking tray and place in the oven for at least 20 minutes – the oil needs to become scorching hot.
Tip the potatoes into the hot oil, facing away from you and being careful not to get burnt by the spluttering. Toss them around in the hot oil until they are well covered.
Return to the hot oven and roast for 10 minutes.
Toss them again and repeat this process until the potatoes are deep golden and super crispy – it could take up to 60 minutes, depending on the size of your potatoes.
Remove from the oil, drain on a paper towel, season well with Maldon Salt and serve immediately.

*Perfect with lamb, pork or chicken roasts, or grilled duck breasts.

  • You can buy duck fat from Food Lovers Market or Woolworths.
  • You can save the left over Duck Fat. Simply pour or scrape it back into the jar and use again.

No comments:

Post a Comment