Crunchy oven-roasted potatoes
I was looking for a roasted potato recipe at my most trusted source for good food, Google, when I came across two sites, one boasting “perfect”, the other “ultimate”. What I concocted is somewhere between the two, clearly making these potatoes the most ultimately perfect ever.
Print Recipe
Ingredients
- Potatoes 2.2 lbs. (1 kg)
- Coconut oil 3-½ oz (100 ml), see Note below
- Semolina 2 Tbsp.
- Salt
Instructions
- Put a roasting pan into the oven at 400°F (200°C). Add the coconut oil or your choice of fat.
- Peel the potatoes and cut into three pieces on a diagonal so that the middle piece is a triangle.
- Put the potatoes into a pan and cover with water. Add salt. Boil the potatoes for 2 minutes (from when the water starts to boil). Drain.
- Shake the potatoes vigorously back and forth in the pan.
- Add the semolina. Shake again.
- Pour the semolina-covered, roughed-up potatoes into the hot oil in the roasting pan. Stir around to coat.
- Roast for 40-50 minutes, flipping over every 15 minutes or so.
- When they look crisp and golden and very beautiful, remove and sprinkle with salt.
Notes
Coconut oil: The recipe called for duck fat which I would have gladly tried but what we had in our refrigerator had expired 2 years ago and had kind of an expired-2-years-ago smell to it. Serendipity! The coconut oil added a great flavor. You can use any poultry fat or olive oil if you prefer.