Crispy Roast Potatoes Print

Roast Potatoes

Serves 8-10


2.5kg medium potatoes
2 tbsp semolina
150g goose or duck fat


  1. Pre-heat the oven to 220°C.
  2. Peel the potatoes and cut into approximately three pieces (depending on their size).
  3. Steam the potatoes for approximately 10 minutes.
  4. Drain the potatoes in a colander, empty the saucepan of all liquid and then return the potatoes to the empty, dry saucepan.
  5. Sprinkle the semolina over the potatoes.
  6. Shake the potatoes around to coat them well.  Put the lid back on the saucepan and shake them in the saucepan, so that they become fluffy around the edges.
  7. Put the goose fat into a large roasting tin and heat in the oven.  When the fat is really hot, tip the semolina-coated potatoes into the fat, baste and ensure they are all fully coated with fat.
  8. Place the roasting tin back into the oven.  Bake for 25-35 minutes (depends on size of potatoes).
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