Directions:

1. Cut potatoes in half, or quarters if large.

2. Add potatoes and half the salt to a large saucepan of water. Bring to the boil. Cook for 7 minutes, then drain, cover with a lid, and leave to steam for 10 minutes. After 10 minutes, shake the pan to rough up the potatoes.

3. Add semolina to the saucepan with remaining salt. Shake saucepan with the lid on to coat in the semolina.

4. Preheat oven to 220˚C. Divide duck fat between baking trays and place in the oven until the duck fat has melted, then arrange potatoes in baking trays in a single layer. Cook for 50 minutes, turning once, until crispy and golden.

Note:

• If making ahead, prepare until the point of cooking in the oven. Place potatoes on lined trays leaving space between so they don’t stick together. Freeze for 2 hours and then transfer to freezer-safe containers.

• Potatoes can be frozen for up to 3 months and cooked from frozen in a 200ºC oven.