Ultimate Crispy Roast Potatoes

Ingredients

• 1kg potatoes (Yukon Gold or Russet), peeled and cut into chunks
• 1/2 cup vegetable oil or duck fat
• 2 tbsp semolina or flour (optional for extra crunch)
• 1 tsp salt
• Fresh rosemary sprigs

Instructions

1. 1

   Preheat oven to 220°C (425°F).

2. 2

   Parboil potatoes in salted water for 8-10 minutes. Drain.

3. 3

   Shake potatoes in the colander to roughen up the edges.

4. 4

   Sprinkle with semolina if using.

5. 5

   Pour oil onto a baking tray and heat in the oven for 5 minutes.

6. 6

   Carefully add potatoes to the hot oil, turning to coat.

7. 7

   Roast for 45-50 minutes, turning halfway, until deep golden and crispy.

8. 8

   Toss with rosemary and sea salt before serving.