Method:
1 Preheat the oven to 250°C/230°C Fan/gas mark nine/500°F.
2. Put the fat into a large roasting tin and then place the tin into the oven to heat up. It needs around 20–30 minutes to get “frighteningly hot”.
3. Meanwhile, 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.
4. Put the potatoes into a saucepan that is filled with cold and salted water. Bring it to a boil, letting them cook for four minutes.
5. Drain the potatoes in a colander, then tip them back into the empty, dry saucepan, and sprinkle the semolina over.
6. Shake the potatoes around to coat them and, with the lid on, give the pan a good rotation and the potatoes a proper bashing so that their edges fuzz and blur a little: this means they will have a crunchy edge later. Nigella then leaves the potatoes to rest at this stage, but if you choose not to, you’ll need to have preheated the oven earlier.
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