This recipe is adapted from one in Nigella Lawson’s Christmas cookbook. They are very crispy on the outside but light and fluffy on the inside.

Serves 4

3 tablespoons rendered beef, chicken, duck, goose, lamb or turkey fat

2 pounds russet potatoes, scrubbed and cut into 2-inch long, 1-inch wide wedges


2 tablespoons semolina or finely ground corn flour

Place fat in a baking dish and place the dish in the oven. Turn the oven on to 450 degrees F.

Place potatoes in a pot of cold, salted water. Bring to a boil and cook for 3 minutes. Drain the potatoes.

The potatoes will be par-cooked by the time the fat is smoking hot. Pour the potatoes into hot fat and sprinkle semolina flour over the top. Toss the potatoes so they are well coated with fat and semolina and are a bit banged up (this will help with the crispiness).

Place the baking dish back in the oven. Bake for 15 minutes. Use a spatula to turn the potatoes. Cook for another 15 minutes until very crispy. Serve immediately.

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