Directions:

1. Preheat the oven to 220ºC.

2. Peel potatoes and cut into large pieces approximately 7 - 8 centimetres.

3. Bring a large lidded saucepan of water to the boil and add potatoes. Cook for 10 minutes. Remove from heat and then drain potatoes. Return potatoes to the saucepan with the lid off and allow to sit for a few minutes while the steam dissipates.

4. Pour salt and semolina into the saucepan and cover with the lid. Shake the saucepan vigorously for 15-20 seconds to rough up the surface of the potatoes.

5. Add duck fat to a metal roasting pan. Place in the oven and heat for 7 minutes or until it is very hot. You can check if it is ready by adding a pinch of salt to the pan – it should sizzle if the duck fat is hot enough.

6. Carefully add potatoes to the pan, and roast for 25 minutes, then turn potatoes and roast for a further 15 minutes.

7. Turn potatoes again and roast for another 15 minutes or until they are a deep golden brown.

8. Transfer potatoes to a bowl and sprinkle with sea salt, then serve.