Preheat the oven 200°C/Fan 180°C/Gas Mark 6. Place a large roasting tin in the oven to warm up. Peel the potatoes and cut into large, evenly sized chunks about 6cm each. Place in a large pan, add a large pinch of salt and cold water to cover.
Bring slowly to the boil, then as soon as they are boiling, tilt the pan lid on an angle and boil fast for 2 minutes. Tip the potatoes into a colander, stood in the sink. Return them to the pan. Cover with the lid and leave them to steam for 2 minutes.
Whilst this happens, remove the roasting tin from the oven, add the goose fat, return to the oven and let it get nice and hot.
Add the semolina to the pan along with salt and pepper, then shake the pan vigourously so all the potatoes are well coated. Remove the roasting tin from the oven and carefully tip the potatoes into the hot fat. Shake well, then use a couple of spoons to turn the potatoes until they are coated in the hot fat.
Now roast the potatoes for a good 25 minutes. Remove the tin and shake to turn the potatoes. Return to the oven for a further 20 minutes until they are crunchy and golden on all sides. Spoon into a warm serving dish and they are ready!
Cooks Tip: You can peel the potatoes and leave them to soak for upto 24 hours in the salted water - this will only make them more crunchy as the salt helps crisp them up. During cooking, don’t be tempted to turn the potatoes too early or they will stick to the roasting tin. For the extra crunch they are best served within 10 minutes of the end of cooking. For an extra festive flourish, open a pack of ready cooked and peeled chestnuts and loosen them. Then tip them into the roast potatoes and roast for the final 20 minutes. If Taste the Difference Roasting potatoes are not available you can use King Edward potatoes which are also great for roasting.
*All information included in this recipe has been provided by Greenvale.