Nigella Lawson Golden Roasted Potatoes ~~ Nigella Lawson Geröstete Goldene Kartoffeln

THESE are THE best potatoes you will ever make - I have made this recipe for years and many many times its great for any holiday!

Please follow all steps it is really important and not that difficult - ENJOY

Nigella's Perfect Roasted Potatoes

6 lbs medium potatoes
2 tablespoons semolina or grits
2 cups goose fat

Preheat the oven to the hottest possible temperature. I do this as soon as the turkey is out of the oven, which (for me) is very much later than the parboiling stage, but let's start with the oven since you may be cooking in different circumstances, or prefer different procedures.

Peel the potatoes, and cut each one into three by cutting off each end at a slant so that you are left with a wedge or triangle in the middle.

Put the potatoes into salted cold water in a saucepan, and bring to a boil, letting them cook for 4 minutes. Drain the potatoes into a colander and then tip back into the empty saucepan, sprinkling over the semolina. Shake the potatoes around to coat them well and, with the lid clamped on, give the pan a good rotation and the potatoes a proper bashing so that their edges disintegrate or fuzz and blur a little: this facilitates the crunch effect later.

Meanwhile, empty the goose fat into a large roasting pan and heat in the oven until seriously hot. (I often parboil the potatoes a few hours in advance, so the "meanwhile" doesn't always hold. And you can start heating up the fat in the oven that the turkeys in, turning it up to really hot once the bird comes out.) Then tip the semolina–coated potatoes carefully into the hot fat and roast in the oven for an hour or until they are darkly golden and crispy, turning them over halfway through cooking. If the oven's hot enough they probably won't need more than about 25 minutes a side, and it's better to let them sit in the oven (you can always pour off most of the fat and leave them in the pan) till the very last minute.

Boastfulness and vainglory are not attractive nor would I want to encourage them in you (or myself), but when you've cooked these and see them in all their golden glory on the table, I think you're allowed a quiet moment of silent pride.

by Nigella Lawson

Golden Potatoes Nigella Lawson

1,5 kg vorwiegend festkochende Kartoffeln

30 g Gries ( ich nehme Maisgries)

400g Gänseschmalz oder Ghee

Oh Ihr werdet diese Kartoffeln lieben - sie sind großartig knusprig und so leicht zuzubereiten!

Zubereitung: beginne mit 1,5 Kg vorwiegend festkochenden Kartoffeln,
bitte schäken, dann driteln, dann 4 min in kochendem Wasser gekocht, dann in einem Topf mit 30g Gries geschüttelt bis alle Kartoffeln mit Gries bedeckt sind, das die Kartoffeln dabei an den Kanten etwas abgestumpf werden ist erwünscht. Die Kartoffeln zur Seite stellen.
Nun ca 400 g Gänseschmalz in einem Bräter im Backofen auf höchster Stufe schmelzen bis es anfängt zu rauchen und dann die Kartoffeln gold braun ausbacken... die schmecken himmlisch. aussen knusprig und innen schön weich (ähnlich wie Kroketten nur VIEL besser.... )