MY PaLATE

Peel the potatoes and cut into egg sized chunks. Boil them in well salted water until the outside of the spud is done, then drain.

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Leave to dry in a sieve over the pan, with a tea towel over the top. Heat the oven to 220°C/Gas 7.

 

Put fat in a roasting tin, big enough to take the potatoes in a single layer – you need enough fat to make a 1.5 cm/1/2 inch layer in the bottom.

Put it in the oven to heat up – it needs to be shimmeringly hot. Meanwhile give the sieve a good shake to rough up the potatoes a bit, mix the semolina or flour with a tablespoon of salt and and sprinkle over. Tip into the hot fat – it should sizzle – and turn them until coated.

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Roast for 20 minutes, then turn and roast for 20 minutes more, until crisp and golden.

Chop the rosemary and sprinkle on top.

Lift into a warm serving dish.