Truly Crunchy Roast Potatoes
"Roast potatoes that have a thick, crunchy crust and are soft and fluffy on the inside. Based on a Nigella Lawson recipe, except she uses goose fat instead of cooking oil. Directions for her recipe are included in the notes. You can cut down on the fat if you want, but the less the oil, the thinner the crunchy crust and the less crunchy it will be. I do not recommend reducing it less than 1/3 cup. These potatoes are the perfect accompaniment to the Slow Roasted Rosemary Garlic Lamb Shoulder and can be made while the lamb is resting...."
INGREDIENTS
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2/3 cup / 165 ml oil - it must be one of the following: Safflower Oil (, Rice Bran Oil, Peanut Oil, Corn Oil, Sunflower Oil. I used peanut oil. (Note 1))
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3 lb / 1.5 kg potatoes ((Note 2))
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2 tbsp semolina ((best substitute is polenta))
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2 tsp salt (increase to 3 tsp if you have a salty palette) ((Note 3))
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