Parboil the Potatoes: Bring a large pot of salted water to a boil. Add the potato chunks and cook for 5 minutes until slightly softened. Drain and let them steam dry for a few minutes.
Rough Up the Edges: Shake the drained potatoes in the colander to roughen the edges. This step creates more surface area for a crispy texture.
Preheat the Roasting Tin: Preheat the oven to 220°C (425°F). Place a roasting tin with goose fat inside and heat until smoking hot.
Coat the Potatoes: Toss the potatoes with semolina, salt, and pepper. Carefully transfer them into the hot roasting tin, ensuring they’re coated in the sizzling fat.
Roast to Perfection: Roast for 45-50 minutes, turning the potatoes halfway through to ensure an even crisp.
Final Touches: Sprinkle with fresh rosemary or thyme before serving for added flavour.
